Crispy Kale Chips
Whether you season them with sea salt, cracked black pepper, vegan Parmesan or come up with your own ideas, these crispy baked kale chips are an easy snack ready in minutes!
Ingredients
- 1 bunch kale chips washed and dried (about 2 cups, 60g)
- 2 teaspoons olive oil or cooking spray, 10mL
- 3/4 teaspoon sea salt 3g
- 1/2 teaspoon black pepper 1g
- 1/2 teaspoon vegan Parmesan cheese 2g
Instructions
- Preheat oven to 325 degrees F.
Washing The Kale and Removing From The Stems
- Wash the Kale and you can dry in a salad spinner if you have one, or with a paper towel.
- Strip from the stem and break the kale into pieces.
- Spray a baking sheet with cooking spray and spread the kale out over it.
- Either spray the kale with cooking spray or toss with oil (I find spraying the chips easier).
- Sprinkle all of the kale with salt, which is the base.
Variations
- If you want to also make spicy chips and cheesy chips, divide chips into three sections.
- Sprinkle one section with pepper, and the other section with grated parmesan cheese.
- Bake the chips for 8-10 minutes. Enjoy immediately!
Notes
Kale chips are best enjoyed fresh because they inevitably start to wilt when stored. If you absolutely must store them, let them cool completely, then transfer them to an airtight container. Crack the lid just a bit and store up to 1 day at room temperature. You can re-crisp briefly in a 300°F oven for 2 to 3 minutes.
Nutrition
Calories: 147kcal | Carbohydrates: 13g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 1820mg | Potassium: 658mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13387IU | Vitamin C: 161mg | Calcium: 201mg | Iron: 2mg