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Kale Chips

Kale Chips

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Theresa Peters

Theresa Peters

Crispy, crunchy, and nutritious! I used Spanish sherry vinegar, but any vinegar you like the flavor of will work. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 300 degrees F (150 degrees C).
  2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
  3. Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
  4. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.
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Reviews

mcintyr1
293

mcintyr1

1/6/2011

I made these and they were good, but it was touchy getting them to cook without burning them. I just watched an episode of Jacques Pepin and he did kale chips, but he put them on a wire rack and baked them at 250 degrees for 20 minutes. I tried that the next time i made these and they were FANTASTIC.

Betty
267

Betty

10/19/2010

After washing and thoroughly drying kale, I tore into small pieces and placed on cookie sheet. I sprayed with Pam olive oil and sprinkled sea salt over kale, baked in 350 degree oven for 9 minutes, then turned off the oven and left the kale in the oven to continue to crisp. This way it does not brown but stays a beautiful green and tastes delicious. You can keep it in the oven with the door closed for about an hour and it will be perfect.

stephmac
223

stephmac

7/27/2010

These were to die for. I used sesame oil and red wine vinegar instead, and only cooked them for about 5 mins in the oven. The kale was from my backyard and was so delicious. I couldn't stop eating them and finished the entire bowl. I can't wait until the kale grows more so I can do it again. GREAT recipe, thanks for sharing! I had always heard about kale chips but had never tried them, or kale before. Amazing way to use it. Do be careful with the cooking time b/c they can cook soo quickly. 5 mins was enough for me, if I left them in for 35 minutes I would have had nothing left but ashes! :)

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