BAKED KALE CHIPS
Dense in vitamins A, C, and K, fiber, and calcium, kale is one of the healthiest foods you can eat -- and it makes irresistible chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees. Arrange kale on two rimmed baking sheets. Drizzle evenly with olive oil and toss. Season with salt. Bake, rotating trays once, until crisp, 12 to 15 minutes. Toss with lemon zest.
Nutrition Facts : Calories 45 g, Fat 2 g, Fiber 1 g, Protein 2 g, Sodium 100 g
BAKED KALE CHIPS
These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.
Provided by LucyDelRey
Categories Appetizers and Snacks Snacks Kids Quick and Easy
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Nutrition Facts : Calories 58 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 185.1 mg
BAKED PARMESAN KALE CHIPS
Rich in iron, calcium and vitamins A, C and K, kale is an excellent addition to the dinner table. For a delicious serving option, try our baked parmesan kale chips.
Provided by By Cheri Liefeld
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
- In large bowl, toss ingredients until kale is evenly coated. Place on cookie sheet in single layer.
- Bake 10 minutes, stirring once halfway through baking, until chips are crisp. Store in airtight container.
Nutrition Facts : ServingSize 1 Serving
CRISPY KALE "CHIPS"
Make your own crispy kale chips at home, thanks to Melissa d'Arabian from Ten Dollar Dinners on Food Network.
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F.
- Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
BAKED KALE
Provided by Cooking Channel
Time 20m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F.
- Place the kale leaves on baking sheet sprayed with nonstick spray. Spritz with olive oil spray and sprinkle lightly with salt.
- Bake in the oven until crispy, 5 to 8 minutes, for a potato-chip-like snack.
- Eat up!
Nutrition Facts : Calories 64, Fat 1 grams, Sodium 212 milligrams, Carbohydrate 13 grams, Fiber 2.5 grams, Protein 4.25 grams
PARMESAN KALE CHIPS
Provided by Ina Garten
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves as intact as possible. Place them on the sheet pans, drizzle or brush them with olive oil, and toss to coat lightly. Sprinkle generously with salt and bake for 10 minutes, until crispy. Sprinkle lightly with Parmesan cheese and bake for another 5 minutes. Cool and serve.
KALE CHIPS
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.
Provided by Theresa Peters
Categories Appetizers and Snacks Snacks Kids Healthy
Time 50m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- 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.
- 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.
- Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 22.5 g, Fat 8.3 g, Fiber 4.5 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 256.7 mg
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- Preheat the oven to 350 degrees F. Wash the kale and dry thoroughly with paper towels. Pull the leaves off the center ribs in large pieces, and pile on a baking sheet. Discard the ribs.
- In a small bowl mix the nut butter, oil, spices, and salt. Pour over the kale. Use your hands to massage the kale leaves until each one is evenly coated with the spice mixture. You don't want any of the leaves to be drenched in the mixture, so take your time doing this. The more evenly the kale leaves are coated, the better they will bake.
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