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
KALE CHIPS
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F.
- Tear the leaves off the center rib of the kale and tear into large pieces. Place leaves in a large bowl and drizzle with olive oil and toss until completely coated.
- Divide kale between 2 baking sheets lined with parchment. Arrange in a single layer and sprinkle with salt and pepper. Place in the oven and bake for 25 minutes, or until crisp. Place in a serving bowl and sprinkle with brown sugar.
Nutrition Facts : Calories 166 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 207 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 6.5 grams, Sugar 1 grams
KALE CHIPS
Kale seems to be all the rage, and I have jumped on the bandwagon like everybody else. I like these "chips" because they combine sweet, salt, and spicy. They're the perfect crunchy snack between meals, and they are loaded with nutrients, especially vitamin K. K for kale!
Provided by Trisha Yearwood
Time 35m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F, first placing the rack in the center of the oven.
- In a large bowl, whisk together the oil, vinegar, sugar, salt, garlic powder and cayenne until blended. Add the kale and toss to coat.
- Spread onto a large baking sheet in a single layer. Bake until crispy, 16 to 20 minutes, turning once during cooking.
Nutrition Facts : Calories 158, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 464 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 5 grams, Sugar 5 grams
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
KALE CHIPS, THREE WAYS
Provided by Valerie Bertinelli
Time 50m
Yield 6 servings (about 3 cups)
Number Of Ingredients 9
Steps:
- For the classic: Preheat the oven to 300 degrees F.
- Place the kale in a 2-gallon resealable plastic bag. Add the oil and shake and massage the kale to coat each piece entirely. Season with salt and pepper and shake again.
- Spread the kale in a single layer on 2 large baking sheets. Bake until the leaves become crispy, 22 to 26 minutes. If any leaves remain flexible (as opposed to a crisp crunch), return them to the oven for 2 minutes more. Allow to cool completely before transferring to a serving bowl or storage container.
- For the Italian-style: Follow the directions for the classic kale chips. Immediately after removing the kale from the oven, toss the leaves with the cheese and pine nuts until evenly incorporated throughout.
- For the seaside spice: Follow the directions for the classic kale chips. After seasoning the kale with salt and pepper, add the seafood seasoning and cayenne to the bag and massage into the leaves. Immediately after removing the kale from the oven, toss with the lemon zest.
Nutrition Facts : Calories 54, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 142 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 0 grams
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.
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
Kids will love eating these crisp-tender kale chips!
Provided by Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 300°F. Line large cookie sheets with cooking parchment paper. Wash kale leaves; remove stems from leaves. Cut or tear leaves into large pieces.
- In large bowl, toss kale and olive oil until well coated. Arrange leaves in single layer on cookie sheets; sprinkle with salt.
- Bake 18 to 20 minutes or until crisp. Sprinkle with grated Parmesan cheese. Cool completely, about 15 minutes.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 0 g, TransFat 0 g
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
KALE CHIPS RECIPE BY TASTY
Here's what you need: kale, olive oil, salt, pepper, paprika
Provided by Robin Broadfoot
Categories Sides
Yield 2 serving
Number Of Ingredients 5
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Remove the kale leaves from the thick stems, then chop into bite-size pieces. In a medium bowl, top the kale with the olive oil. Mix the seasonings and add to the kale. Toss until fully coated.
- Arrange seasoned kale on a baking sheet, ensuring the chips don't overlap. Bake for 10-15 minutes, until the edges are brown, but not burnt. Let cool to room temperature.
- Enjoy!
Nutrition Facts : Calories 125 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
More about "kale chips recipes"
KALE CHIPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 50Calories 25 per servingCategory Appetizer, Snack
KALE CHIP RECIPES
From allrecipes.com
CRISPY KALE CHIPS RECIPE – HOW TO MAKE KALE CHIPS — EATWELL101
From eatwell101.com
THE BEST GLUTEN FREE RECIPES | CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
KALE CHIPS RECIPE WITH COCONUT OIL AND LEMON - DR. AXE
From draxe.com
KALE CHIPS RECIPES : FOOD NETWORK | FOOD NETWORK
KALE CHIPS RECIPE: HOW TO MAKE KALE CHIPS RECIPE | HOMEMADE …
From recipes.timesofindia.com
5 TYPES OF HEALTHIER CHIPS YOU CAN MAKE AT HOME
From newsbytesapp.com
SEASONED KALE CHIPS - MSN.COM
From msn.com
KALE CHIPS RECIPE | WITH KITCHARI SPICE MIX | BANYAN BOTANICALS
From banyanbotanicals.com
10 BEST KALE CHIPS RECIPES | YUMMLY
From yummly.com
KALE CHIPS RECIPE | MYRECIPES
From myrecipes.com
MARKET RECIPE: KALE CHIPS | TEXAS FARMERS MARKET
From texasfarmersmarket.org
NUTRITIONAL YEAST RECIPES THAT ACTUALLY TASTE GREAT
From greatist.com
KALE CHIPS RECIPE | EATINGWELL
From eatingwell.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #5-ingredients-or-less #lunch #snacks #vegetables #easy #vegan #vegetarian #dietary #low-cholesterol #low-carb #low-in-something
You'll also love