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 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
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
RAW VEGAN KALE CHIPS
For those of you not familiar with kale chips - welcome to vegan nirvana. Raw foodists, vegans, health nuts, or those in "the green know" chow down happily on a handful of fresh kale chips as a green, nutritious alternative to conventional potato chips. They are not fried or baked; free from all of the carcinogens, additives and preservatives that plague most shriveled potato chip packets; they are dehydrated, which preserves all of their natural enzymes and nutrients; and most importantly, they are absolutely scrumptious. I promise you - these kale chips are to die for! The secret to finishing this recipe off with that extra special touch? Tossing through the granulated garlic at the end. It just gives it a depth of flavour that is missing if you don't finish it off this way. Don't worry if you don't have a dehydrator - you can slow cook kale chips in your oven on the very lowest setting for about 8-12 hours.
Provided by The Blender Girl
Categories Vegetable
Time 15m
Yield 1 Large Bowl
Number Of Ingredients 9
Steps:
- Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
- Transfer to a large bowl.
- Place all the ingredients except the kale and the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
- Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of "cheese".
- Toss through the granulated garlic so that it is evenly distributed.
- Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp.
- If you don't have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.
Nutrition Facts : Calories 1140.3, Fat 68.9, SaturatedFat 13.3, Sodium 2472.5, Carbohydrate 107.1, Fiber 23, Sugar 8.6, Protein 51.2
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