Kale Chips

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

 Kale Chips
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • 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

Directions
  1. Store in an airtight container at room temperature for up to 2 days.

  2. 4 servings, about 2 cups each

  3. Position racks in upper third and center of oven; preheat to 400°F.

  4. 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.)

  5. 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 Facts

Servings
4
Per serving
Calories
110
Carbohydrates
16g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
5g
Cholesterol
0mg
Dietary Fiber
6g
Potassium
642mg
Sodium
210mg
Added Sugars
0g
Exchanges
4 nonstarchy vegetable
1 fat
Carbohydrate Servings
1
Vitamin A (767% daily value)
Vitamin C (192% dv)
Calcium (20% dv)
Potassium (18% dv)

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