Baked Kale Chips Recipe
Baked kale chips
Looking for a healthy alternative to potato chips? These are a great snack if you’re on a diet. When baked, kale turns into paper-thin, crispy flavorful chips. You’ll find yourself grabbing for more of the salty and crisp-ity chips. So next time you feel a chip craving, just remember, you’re only 15 minutes away from these guilt-free munch-worthy crisps.
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Ingredients
1 bunch of organic kale, de-veined
1 tablespoon olive oil
salt
Directions
Preheat oven to 350 degrees F. De-vein kale leaves (thick center stem and any other thick veins). Chop or tear into bite size chunks, and toss in a bowl with olive oil. Once leaves are evenly coated with olive oil, spread them onto a baking pan, sprinkling lightly with salt. Bake for 15 minutes (in the middle rack), or until kale has a nice golden brown undertone to it.
I use kale every once and a while.
However, you may just have given me incentive to buy this more often.
I may also put in a little twist of my own. What do you think about adding a little drizzle of maple syrup combined with the oil (maybe grapeseed)? I do love my sweet and savoury ;o)
By the way…I was wondering at what oven temperature you set and what level was your oven rack on?
Thanks in advance for responding.
Flavourful wishes, Claudia
Hi Claudia,
You’ll have to let me know how maple syrup turns out in this recipe. I bet even adding some spice would be tasty, too (I’m thinking chili powder or cayenne powder?). Oh and I fixed the directions, thanks:)
Hello Eliza…I came back by chance…glad to see you made tiny directive changes. I had no idea you had answered me. Just to let you know…I tried making this recipe with some very thick leafed spinach, maple syrup and a pinch of sea salt…it was delicious;o) And, yes…I didn’t want to take a chance…so I did put it on the middle rack.
Actually, it was a little addictive. It made me think of the fried spinach I would have at great Asian meals.
Hopefully, I will have a chance to try kale next time.
Looking forward to other exchanges with you.
Flavourful wishes, Claudia