Fast And Easy Kale Chips Recipes
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
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 RECIPE
Steps:
- Preheat an oven to 300 F.
- Bake the kale for 20 minutes.
- Enjoy the kale chips as soon as they're cool.
Nutrition Facts : Calories 25 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 157 mg, Sugar 1 g, Fat 1 g, ServingSize 4 servings, UnsaturatedFat 0 g
QUICK KALE CHIPS RECIPE BY TASTY
Here's what you need: kale, himalayan sea salt, olive oil, clover honey
Provided by Maya Richard-Craven
Categories Snacks
Time 30m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°F.
- Wash and cut a bunch of kale.
- Separate pieces onto a cookie sheet.
- Combine olive oil, honey and sea salt.
- Drizzle onto kale leaves.
- Put in the oven for 12-15 minutes.
- Enjoy!
FAST AND EASY KALE CHIPS
I'm allergic to nuts, peanuts and seeds, so I cannot eat almost all processed chips because they are made with oil made from nuts or seeds (sunflower, palm etc...). I came up with this to satisfy my salty chip cravings.
Provided by Nado2003
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Line 2 large baking sheets with Reynolds Non-Stick foil and then spray with canola oil. If you don't have non stick foil, use regular foil with a little more oil spray.
- Place 2" kale pieces in single layer, do not overlap.
- Spray lightly with oil.
- Salt, to taste. (go easy).
- Bake for 8-10 minutes, until crispy. Check after 8 minutes. Time will depend on the size of your kale pieces and how curly.
- I try to lay my pieces out flat.
- I wait until I see a spot or two of brown on the thin or small pieces.
- Remove and enjoy.
Nutrition Facts : Calories 25.1, Fat 0.3, SaturatedFat 0.1, Sodium 21.6, Carbohydrate 5, Fiber 1, Protein 1.7
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