Crispy Kale Chips with Seasonings
Kale chips are a fun way to eat more leafy greens. When you make them at home, you can choose your level of crispiness. Bake them just a little less time, and there will be softer parts and crispy parts, but if you bake them to full crispiness, they’re almost like tortilla chips.
- 1 pound kale, stems removed
- 1 tablespoon extra virgin olive oil, or other oil
- 1/4 teaspoon salt
- (Optional flavorings) 1 tablespoon nutritional yeast, or a pinch of cayenne, or 1 teaspoon of the spice blends of choice (see our Spice Rubs collection for inspiration; use the dry rubs only).
- Preheat the oven to 300 degrees F. Wash and dry the kale, remove the stems and save for another use (use in a veggie soup or juice them, for example). Tear the leaves into 2-3 inch pieces and put in a large bowl. Drizzle with the olive oil and sprinkle with the salt. Toss to coat completely.
- Spread the kale on two large baking sheets. Bake for 15 minutes, then reverse the position of the pans. Bake for 15 minutes, to desired crispness.
- While the chips are still hot, toss with optional flavorings, if using, and let cool completely to crisp. Store in a tightly covered container for up to a week.
57 calories, 3 g. fat, 0 mg. cholesterol, 132 mg. sodium, 8 g. carbohydrate, 2 g. fiber, 2 g. protein