Kale Chips In The Microwave Recipes

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KALE CHIPS IN THE MICROWAVE



Kale Chips in the Microwave image

This is such a quick and easy way to enjoy a healthy snack.

Provided by Blueberry

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes     Kale Chip Recipes

Time 20m

Yield 4

Number Of Ingredients 3

1 bunch flat-leaf kale - ribs trimmed away and discarded and leaves cut into 2-inch pieces
1 tablespoon olive oil, or to taste
sea salt to taste

Steps:

  • Arrange kale pieces on microwave-safe plates so they do not overlap. Drizzle olive oil over the kale pieces; season with sea salt.
  • Cook each plateful of kale in microwave oven until crispy, 2 to 2 1/2 minutes per batch.

Nutrition Facts : Calories 85.8 calories, Carbohydrate 11.2 g, Fat 4.2 g, Fiber 2.2 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 128.2 mg

QUICK MICROWAVE KALE CHIPS



Quick Microwave Kale Chips image

Make and share this Quick Microwave Kale Chips recipe from Food.com.

Provided by Daily_Vignettes

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

1/2 bunch kale
4 teaspoons cooking oil
1 dash kosher salt

Steps:

  • Remove stems from kale. Tear leaves into 2-inch pieces; wash and thoroughly dry.
  • Toss well with 4 teaspoons oil in large bowl. Spread roughly one-third of leaves in single layer on large plate and season lightly with kosher salt.
  • Microwave for 3 minutes.
  • If leaves are crispy, transfer to serving bowl; if not, continue to microwave leaves in 30-second increments until crispy.
  • Repeat with remaining leaves in 2 batches. Store chips in airtight container for up to 1 week.

Nutrition Facts : Calories 52.3, Fat 4.7, SaturatedFat 0.6, Sodium 40.5, Carbohydrate 2.5, Fiber 0.5, Protein 0.8

KALE CHIPS



Kale Chips image

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

1 bunch kale
1 tablespoon extra-virgin olive oil, divided
1 tablespoon sherry vinegar
1 pinch sea salt, to taste

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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