This is such a tasty low-calorie, nutrient packed snack! Kale chips are not a new idea. The concept of baking kale until crisp has been around for quite some time. When I first heard about it I thought it sounded super strange, but I didn’t want to knock it until I tried it. I tried it and I love it!
It’s a great alternative to potato chips (or something like that). These don’t taste exactly like potato chips, but they satisfy that salty, munchy craving that we all tend to get at times. And instead of loading up on empty calories from the naughty carby-snacks, these work as a SUPER great substitute! You might find me making these as a side for lunch (with my sandwiches), in the late afternoon for a snack, or even as a side dish at dinner. Why not? They’re a cinch to make and they have such a LOW calorie count. Yay! Yay! Yay!
Crispy Kale Chips
Adapted from Allrecipes.com
1 bunch kale (about 6 oz.)
2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper or a silicon baking mat.
Wash and thoroughly dry kale with a salad spinner. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Drizzle kale with olive oil and sprinkle with seasoning salt. Gently toss until all pieces of kale are lightly coated with oil (I do this in a big bowl with a rubber spatula or with my hands).
Bake until the edges start to brown but are not burnt, 10 to 15 minutes. My oven takes about 12 minutes and they come out perfectly. If you over cook these, they will taste bitter so watch them closely towards the end of the baking time.
Nutritional Information (Per Serving = 1/4 of Recipe)
Fat: 2.5g (0.4g = Sat.)