Recipes Appetizers And Snacks
Miriam Hahn/Daily Meal
ByMiriam HahnandDaily Meal Staff|
There's no doubt that kale is a healthy greens you can put into your body. According to Healthline, kale is one of the most nutrient-dense foods on earth and it's loaded with vitamins and antioxidants. Kale may also help to lower cholesterol and fight cancer. It's a no-brainer that we should all eat more kale. And believe it or not? There are other ways to enjoy it aside from in a salad.
Recipe developer Miriam Hahn came up with this healthy snack recipe that you'll want to make over and over again. "I started making this recipe a few years ago when I had a huge abundance of kale in my garden. I couldn't use it fast enough," she explains. "My favorite thing about this recipe is it is such a great substitute for a standard chip, and it is so much healthier. You get a salty flavor and a great crunch while eating one of nature's healthiest cruciferous vegetables."
Gather the ingredients for this baked kale chips recipe
Miriam Hahn/Daily Meal
To begin, you must take a trip to the grocery store. This recipe is as simple as it comes; all you need to get is curly kale, olive oil, garlic granules, and flaky salt. "You can mix up the spices and add in other favorites like onion granules, cumin, or chili powder," Hahn notes.
Once you have those items, you can make these healthy baked kale chips.
Preheat the oven and wash the kale
Miriam Hahn/Daily Meal
The first thing you will need to do is preheat your oven to 300 F. If you have a convection setting on the oven, be sure to set it to convection bake.
Then, bust out the star ingredient — your kale. Fill a large bowl with filtered water and add the kale, allowing it to soak for a few minutes. Then, place the kale in a colander and strip the leaves from their stems. You can either discard or keep the stems and use them to make juice.
Spin the kale leaves
Miriam Hahn/Daily Meal
Once you remove the kale leaves from the colander, place them in your salad spinner and spin for about a minute to get rid of all the surface water.
"If you don't have a salad spinner, you can easily make this recipe," Hahn notes. "Give the kale leaves a really good shaking after you wash and dry the leaves with paper towels or a clean dish towel really well before breaking them into pieces. Even just letting them sit in the colander for 30 minutes or so before starting the remaining steps will help them drain excess water."
Tear the kale into small pieces and pat dry
Miriam Hahn/Daily Meal
Now, go ahead and tear the kale into bite-sized pieces. Please note that the kale will shrink in the oven, so don't make the pieces too small."You want to make sure that the pieces that you tear are big enough because you want to end up with a decent size chip," Hahn notes.
Place a clean dish towel on the counter and lay the kale on top of it. Using another dish towel, pat the kale dry to remove any remaining water. Since kale is pretty hardy and thick, you can use some force to pat the excess water, and the kale will remain intact.
Add the seasoning
Miriam Hahn/Daily Meal
It's time to add a little bit of flavor to the kale. Place it in a large bowl and drizzle olive oil over the top. Then, add the garlic granules and salt. Use your hands to mix the kale and seasonings, making sure to coat each piece well.
Bake and enjoy
Miriam Hahn/Daily Meal
You're ready to bake your kale chips.Lay your kale pieces out on 2 parchment-lined baking sheets. Bake for 15 to 20 minutes or until the kale is browned and crispy. "Keep an eye on them in the oven because every oven is different. It is easy to burn them, so stay close! They should still be green in color but look browned," Hahn notes.
All that's left is to enjoy your chips. They will keep for up to a week and Hahn recommends storing them in a large Tupperware or a Ziploc bag.
Easy Baked Kale Chips Recipe
5 from 29 ratings
Learn how to make these easy baked kale chips that only need a few simple ingredients and can be customized with your favorite flavorful seasonings.
Prep Time
10
minutes
Cook Time
15
minutes
Servings
4
servings
Total time: 25 minutes
Ingredients
- 1 bunch curly kale
- 1 tablespoon olive oil
- 1 teaspoon garlic granules
- 1 teaspoon flaky salt
Directions
- Preheat oven to 300 F. If you have a convection setting on your oven, set it to convection bake
- Wash the kale by filling a large bowl with filtered water and letting the kale sit in that for a couple of minutes. Then put in a colander and strip the kale leaves from the stems. Discard stems or use in your juicer.
- Put the kale leaves in a salad spinner, if you have one, and spin for 1 minute to get rid of all surface water.
- Now tear the kale into bite-size pieces, keeping in mind that it will shrink quite a bit after it is cooked so don't make them too small.
- Lay the kale out on a clean dishtowel and with another dishtowel, pat it dry to remove any remaining water. Kale is very hardy so you can pat down hard, and you won't damage the kale.
- Place the kale pieces into a large bowl and add the olive oil, garlic granules, and salt. Mix with your hands to coat all of the pieces.
- Lay out on 2 parchment-lined baking sheets. Bake for 15 to 20 minutes or until the kale is browned and crispy.
Nutrition
| Calories per Serving | 56 |
| Total Fat | 3.8 g |
| Saturated Fat | 0.5 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 4.6 g |
| Dietary Fiber | 1.8 g |
| Total Sugars | 1.1 g |
| Sodium | 126.3 mg |
| Protein | 2.2 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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