Ranch Kale Chips Recipes
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
HOMEMADE KALE CHIPS
Fresh, healthy, and flavorful homemade kale chips with garlic and dill.
Provided by Terrie
Categories Appetizers and Snacks Snacks Snack Chip Recipes Kale Chip Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Pour oil into a spritzer.
- Spread kale over a large baking sheet. Spray oil evenly over kale, then sprinkle with garlic powder, sea salt, and dill; stir until evenly distributed.
- Bake in the preheated oven, stirring every 5 minutes, until crispy, 10 to 15 minutes total.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 22.7 g, Fat 8.6 g, Fiber 4.5 g, Protein 7.5 g, SaturatedFat 0.7 g, Sodium 316.7 mg, Sugar 0.1 g
RANCH KALE CHIPS
Provided by Molly Yeh
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Set an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a small bowl, combine the onion powder, dried parsley, sugar, salt, dried basil, garlic powder, dried thyme and a few turns of black pepper and set aside. In a large bowl, toss the kale with the olive oil and the seasoning mix until the leaves are coated well. Spread out the kale on the baking sheets and bake until crisp; begin checking for doneness at 12 minutes. Enjoy!
CRISPY KALE CHIPS WITH KEFIR RANCH DIP
Make and share this Crispy Kale Chips With Kefir Ranch Dip recipe from Food.com.
Provided by LifewayRecipes
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat your oven to 200 degrees.
- Wash kale and remove the stems. Rip clean kale into bite-sized pieces and dry thoroughly.
- Gently massage kale with vinegar and oil (try not to crush it) and place in a single layer on baking sheets lined with parchment paper.
- Sprinkle with salt - go easy on the salt, you can always add more after baking.
- Place the kale in the oven, and prop the door open - bake for 10 minutes, and check on the progress. Rotate sheets if necessary.
- Keep baking in 10 minute increments until the kale is dry and crispy, approximately 20-30 minutes.
- To make the dip, mix all of the dip ingredients (kefir, mayonnaise, dill, parsley, garlic salt, onion, salt, black pepper) together in a bowl and refrigerate for 2 hours before serving.
- *If you don't mind a thinner dip, omit the mayo and use a full cup of kefir.
Nutrition Facts : Calories 190.9, Fat 12.3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 260.1, Carbohydrate 19.1, Fiber 2.4, Sugar 1.9, Protein 4.2
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- Preheat oven to 250 degrees. Rinse kale leaves and dry well. Any residual water will impact the speediness of this process. If you have a salad spinner that will work well. Tear leaves from ribs in 2-3 inch pieces.
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