Basic Kale Chips Recipe
Daily Value: 2%
Low-Fat-Abs, Sugar-Conscious, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||15µg||4%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
There couldn’t be a simpler, tastier snack than Kale chips. These little guys blow the minds of my roommates each and every time I make them. They’re our favorite TV night snack, since they are really easy to make and a great replacement for potato chips. They require hardly any ingredients, have a great light crunch (I would argue even better than potato chips), less starch, less salt, and even more flavor. They make the apartment smell amazing and taste great hot off the presses. There really is no downside to this snack!
- 1 bunch curly kale
- 1 1/2 teaspoons olive oil
- Salt and pepper, to taste
Preheat the oven to 350 degrees.
After you rinse and dry your kale, begin to tear off the ends in 1-inch bunches, while still getting some of the flat parts as well.
Place the pieces evenly and flat on a foil-lined tray. Drizzle the olive oil evenly in a line across the pieces. Then, salt and pepper evenly and to taste.
Place in the oven for 6-8 minutes or until the chips have browned. Be sure to keep an eye on them! They can burn quickly.
Recipe DetailsServings: 4
Total time: 15 minutes
Special Designations: Dairy-free, Vegan, Vegetarian, Healthy
Notes and Substitutions:
The less oil you can get away with, the better. In my experience, even slightly over-oiling the kale makes the chips soggy. If you can get a small drizzle evenly across all of the leaves, that would be ideal.
Kale chips are also great in that they are super versatile. Sometimes I had red chile flakes, and sometimes I sub salt for some grated Parmesan. Feel free to experiment with your favorite spices.
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