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Baked Kale Chips

Baked Kale Chips

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
LucyDelRey

LucyDelRey

These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
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Reviews

LucyDelRey
4426

LucyDelRey

5/4/2009

I am the poster of this recipe. Thank you all for such nice reviews. You can CUT CALORIES CONSIDERABLY by spraying them with a mister or PAM(TM). I use a "Misto"(TM) filled with olive oil. Also, you can decrease the salt and add additional seasonings. Enjoy!! UPDATE: The timing of the baking, as others noted, is critical. Baking too little results in limp kale pieces and baking too long causes a "burned" taste. Be sure to use the "curly" kale variety as it tend to be less bitter.DO NOT EXPECT them to taste like potato chips... that was just an expression I used in the description. Kale is a nutritional powerhouse and rich in calcium and other vitamins. GREAT way to feed yourself and your kids!! ENJOY!!

Jennie
3426

Jennie

6/21/2010

I've tried a LOTS of versions of kale chips with LOTS of different results. I've found that the success of the chip depends on three things: how you cook them, how curly the kale is and how much oil you use. This method has been, by far, the best: I've tried lower temp with long cooking, higher temp with quick cooking, convection methods, different sheet pans and all the rest. This recipe works (IMHO) by using a non insulated sheet and cooking at 350 for 10 minutes. I rotated my baking sheet 180 halfway through. I also made a point to use ONLY just enough oil to BARELY coat the leaves otherwise they'll stay soggy. When I arrange the pieces on the pan, I place them like little upside down "V's" so the curly side is down: I think this helps the air circulate around them better. Other than that, after you coat them with the oil, get creative with the toppings!!! I squeeze a little lemon on mine with sea salt or will do some garlic powder with chipotle pepper powder. Hope you'll all enjoy these as much as I did...Thanks Lucy!

Carrieh82
2656

Carrieh82

11/19/2008

My hubby looked at me like I was crazy when I started making this! LOL We both really liked the finished product. I used butter flavored cooking spray because it seemed easier than spreading the oil around and also used garlic salt which we really liked! The only hint I can offer is to watch this very, very carefully toward the end of the cooking time because I think just thirty seconds past "crispy" is another term..."crumbly" Into tiny pieces that are messy to eat :o)

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