My first experience with kale chips was at Blue Hill New York — a highly respected farm-to-table restaurant in New York. I was in heaven when I tried the first bite: light, crispy, and nutty, with the perfect amount of salt to complement the subtle taste of kale. The chips were a goner in less than a minute. Try making them for yourself and you'll see what I mean. Besides being a great alternative to potato chips, kale chips make a great party snack or mid-afternoon treat. Light and not weighed down in grease, this is a recipe packed with vitamins and minerals.

Kale Chips

Kale Chips

Ingredients

1 large bunch Tuscan kale (10 to 12 leaves)
1 tablespoon oilve oil
Sea salt to taste
Fresh ground pepper to taste

Directions

  1. Preheat oven to 275°F.
  2. Remove stalks and ribs from kale. Rinse and dry leaves.
  3. Toss leaves in a large bowl with olive oil. Sprinkle leaves with sea salt and ground pepper.
  4. Arrange leaves in a single layer onto a baking sheet.
  5. Bake for approximately 30 minutes or until crisp.
  6. Transfer and let cool onto a wire rack or paper towels.

Nutrition

Calories per serving
117 calories
Average( votes):