Dark Chocolate-Covered Kale Chips

Dark Chocolate-Covered Kale Chips
Staff Writer

Thinkstock/iStockphoto

Kale chips have been all the rage because they're the perfect healthy substitution for anyone with a potato chip addiction. This recipe makes them even better with chocolate, playing to our love of sweet and savory combinations. 

4
Servings
70
Calories Per Serving
Deliver Ingredients

Ingredients

  • bunch kale, stems removed and roughly chopped into 1-inch pieces
  • 1/4  Cup  dark chocolate
  • 1  Teaspoon  olive oil
  • 1/4  Teaspoon  sea salt
  • 1/3  Teaspoon  chili powder

Directions

Preheat the oven to 325 degrees.

Line a baking sheet with aluminum foil. Spread the kale evenly onto the baking sheet and drizzle with the olive oil.

Bake for 20 minutes or until crispy. While the kale chips are baking, melt the dark chocolate over a double-boiler. When the kale chips are done, drizzle with the melted dark chocolate. Sprinkle with sea salt and chili powder and serve.

Nutritional Facts

Total Fat
4g
6%
Sugar
5g
6%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
6g
5%
Protein
3g
7%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
46mg
5%
Fiber, total dietary
1g
4%
Folate, total
24µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
46mg
7%
Riboflavin
1mg
91%
Selenium, Se
2µg
4%
Sodium, Na
22mg
1%
Thiamin
1mg
91%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.