Kale Chips Recipe
Crispy kale chips baked in the oven with olive oil and sea salt.
Servings: 12 leaves
Calories: 26kcal
Ingredients
- 1 bunch kale (about 12 leaves)
- 2 TBSP olive oil
- ¼ tsp salt
Instructions
- Preheat to oven to 370°F.
- Make sure kale leaves are washed and dried well.
- Remove stems. This is optional. We actually often leave them in and just eat the leaves off of the stems.
- Brush or rub the leaves with olive oil until well coated and sprinkle with sea salt to taste.
- Place the leaves in a single layer on a large baking sheet.
- Place in the preheated oven for 5-10 minutes or less. You will need to watch them closely and remove them as soon as they are crispy and barely browning.
- Serve immediately or leave uncovered on the counter on a plate for up to 3 days.
Notes
- Flavor variations: try adding spices like cumin and chili powder or ginger and garlic for a different taste.
- If your leftover kale chips get soggy, toss them back in the oven for a few minutes to re-crisp them.
Nutrition
Serving: 1large leaf | Calories: 26kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 53mg | Vitamin A: 1080IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 0.2mg