Kale Chips
These crispy, crunchy kale chips are a great way to get your family to eat a powerhouse veggie.
A word of warning—they’re incredibly addictive…but in this case, that’s a good thing. They’re rich in fiber, potassium, beta carotene, and vitamins C and K, all key nutrients that help protect your ticker. Plus, they’re low in carbs and calories. Crunch away!
They may not be lookers (lol), but they’re tasters for sure. Don’t be afraid to let them turn brown in the oven… as the tender green leaves will darken in color as they crisp up.
Joyful tip: For ease and convenience, you can buy a large bag of pre-torn kale pieces (simply remove any tough inner veins/stems you come across before adding to your baking sheet) or get fresh bundles of stalks, trim the outer leaves on either side of the tough inner vein/stem, and tear them into pieces on your own.
Try my Smoky Kale Chips.
Kale Chips
Ingredients
- 1 large bunch kale
- ½ to 1 teaspoon kosher salt
Instructions
- Preheat the oven to 400°F. Coat two large baking sheets with nonstick oil spray.
- Trim the stem ends off the kale, and cut or tear the leaves into 2-inch pieces, removing the leaves from the tough, thick stem.
- Divide the kale pieces between the two baking sheets and spread them into a single, even layer. Liberally mist the kale with nonstick oil spray and lightly sprinkle them with salt.
- Bake for 8 to 10 minutes, or until the kale is crispy to the touch and the edges are beginning to brown.
OMG, you weren’t kidding when you said addictive!! Love this recipe so much. I make these “chips” all the time!
Hi Lorelei. We warned you 🙂 This is one of those recipes that once you start eating, you can’t stop. Glad it’s super healthy. And even more glad that you love it as much as we do!
—Team Joy