Kale Chips
- Number of Servings: 2
Ingredients
2 cups kale1 tablespoons olive oil1/2 teaspoons salt
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat at least once more. Kale should be very dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark – the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they’ll be burnt and bitter) Remove from oven, sprinkle with salt and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user DTINNIRELLO.
2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat at least once more. Kale should be very dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark – the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they’ll be burnt and bitter) Remove from oven, sprinkle with salt and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user DTINNIRELLO.
Nutritional Info Amount Per Serving
- Calories: 96.1
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 611.3 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 2.6 g
- Protein: 2.5 g
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