Kale "Chips"

Recipe courtesy Drop 5 Lbs with Good Housekeeping
Show: Drop 5 Lbs with Good Housekeeping Episode: Snack Attack
TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: Six 1 cup servings
LEVEL: Easy

ingredients

  • 1 bunch kale, rinsed and dried well (about 10 ounces)
  • Nonstick cooking spray
  • 1/2 teaspoon kosher salt
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Directions

Preheat the oven to 350 degrees F.

Remove and discard the thick stems of the kale and tear the leaves into large pieces. Spread the leaves in a single layer on 2 large cookie sheets. Spray the leaves with nonstick cooking spray to coat lightly. Sprinkle with salt. Bake just until the kale chips are crisp but not browned, 12 to 15 minutes. Cool on cookie sheets on wire racks.

Nutritional information per serving: 15 calories, 1 g protein, 3 g carbohydrate, 0 g total fat (0 g saturated), 0 mg cholesterol, 175 mg sodium, 1 g fiber

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5

Newest Ratings and Reviews

Read all 6 reviews

  • on March 20, 2013

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    I love them::

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  • on March 12, 2013

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    I was pretty surprised by the taste and texture. They were great my 15 year old nephew even likes them and it's pretty hard to get kids to taste new things and like them. Thank you for the great snack recipe.

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  • on February 26, 2013

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    I first tasted these wonders at the Canyon Ranch Spa restaurant in las Vegas. They served them with a low-cal, low-fat Ranch Dressing for dipping. I like that well, but we prefer ours with a squirt of FRESH lemon juice after they cool. Also, after the chips are stemmed and torn into fairly large pieces, I put them into a large bowl and "massage" each and every piece, front and back, with Extra Virgin Olive Oil. Use a good one. Then lightly salt before baking. I bake for about 16-20 minutes at 325 - 350. The size of the pieces will shrink to about 3/4's of it's pr-baking size, so be sure to make plenty. As noted by others, do not overlap them when baking. Yummy! And I was a former Kale hater!!!

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