Kale Chips
A crunchy chip that you can customize to your liking! Make sure kale is washed and thoroughly dried to ensure kale chips are crispy and not soggy.
Ingredients
US
Metric
- 1 cup kale (or chard, spinach, or collards)
- 1 1/2 tablespoons olive oil
Steps
- Wash hands with soap and water.
- Line a cookie sheet with parchment paper (optional).
- Wash and dry kale. With a knife or kitchen scissors, carefully remove the leaves from the thick stems. Tear into bite-sized pieces.
- Place kale pieces on cookie sheet.
- Drizzle olive oil over kale and then sprinkle with seasonings of choice.
- Bake 10 to 15 minutes or until kale is crisp and edges are brown but not burned.
This is a variation — USDA MyPlate edition. Base recipe: Kale Chips →
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 35 |
|---|---|
| Protein | 0.0 g |
| Fat | 3.0 g |
| Carbs | 1.0 g |
| Fiber | 0.0 g |
| Sodium | 4 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)