Kale Chips

This Recipe Is:

 

                                              

Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don’t overcrowd the pans.

Ingredients

Prep: 25 minutes | Total Time: 25 minutes

• 1 large bunch
  kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note)
• 1 tablespoon
  extra-virgin olive oil
• 1/4 teaspoon
  salt

Instructions

1. Position racks in upper third and center of oven; preheat to 400°F.
2. If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)
3. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

Nutritional Information

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Makes: 4 servings, about 2 cups each

• Calories110
• Fat5 g
  • Saturated fat1 g
  • Mono Fat3 g
• Cholesterol0 g
• Carbohydrates16 g
  • Dietary fiber6 g
• Protein5 g
• Sodium210 g

 

Tip

Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.