KALE CHIPS

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 49.7
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 34.2 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.5 g

View full nutritional breakdown of KALE CHIPS calories by ingredient



Number of Servings: 6

Ingredients

    3-5 BUNCHES OF CURLY DARK GREEN KALE
    1 TSP EXTRA VIRGIN OLIVE OIL POURED INTO HANDS OR LESS (OTHER VEGETABLE OIL IF PREFERRED)
    1 TSP LOW SODIUM SALT SPRINKLED ON KALE

    OPTIONAL SUBSTITUTE: CRUSH FINELY OTHER SEASONINGS THAT MAY PLEASE YOUR TASTEBUDS TO SPRINKLE ON CHIPS.

Tips

EAT SAME DAY. THEY TURN SOFT AND VERY CHEWY IF LEFT TOO LONG OR WRAPPED IN PLASTIC. STILL GOOD THOUGH IF YOU LIKE KALE.


Directions

RINSE AND DRY ALL KALE IN THE BUNCH(S). TEAR LEAVES OF KALE INTO 1-2 INCH PIECES REMOVING STEMS. RUB OLIVE OIL OR PREFERRED OIL OVER ALL PIECES WITH HANDS. SPRINKLE LOW SODIUM SALT OVER ALL ON BAKING SHEET. BAKE @ 350 DEGREES FOR ABOUT 8-10 MINUTES UNTIL MOST PIECES ARE CHRISPY LIKE VERY LIGHT WEIGHT POTATO CHIPS.

Serving Size: MAKES 6 2-OUNCES OR 1/2 C

Number of Servings: 6

Recipe submitted by SparkPeople user KWCIRCLE.