Spotlight Recipe: Kale Chips

by in Healthy Recipes, August 2, 2011
kale chips
Crisp, light, melt-in-your-mouth kale chips.

There’s been a lot of buzz about kale chips lately. They’re so hot you can even buy them pre-made in packages, like potato chips. And like potato chips, they have a satisfying crunch, but unlike traditional potato chips, kale chips are baked in the oven and not fried. Kale chips are low in calories, are full of powerful antioxidants and are a good source of calcium, vitamins A and C and fiber. Don’t be tempted by the bags of kale chips at the grocery store. You can make your own in minutes.

Dinosaur kale, also known as cavolo nero, works really well for making kale chips, though any kind of kale will do. To make kale chips, wash, dry and chop the leaves of one large bunch of kale; remove the ribs and woody stems. Toss the leaves with a tablespoon of olive oil, salt, pepper and smoked paprika and lay on a baking sheet. Bake at 400 degrees for 3-5 minutes (watch carefully, they burn easily) or until crisp.

Makes 10 servings (5 large chips)

Nutrition Info Per Serving
Calories: 47
Total Fat: 1.5 grams
Saturated Fat: 0 grams
Total Carbohydrate: 6 grams
Protein: 2 grams
Sodium: 57 milligrams
Cholesterol: 0 milligrams
Fiber: 2 grams

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Comments (220)

  1. Ronald says:

    Nice! Im glad that more healthy snack recipes are submerging! I am currently only eating raw foods but you can make Raw Kale Chips using a dehydrator. This way the digestive enzymes are not lost and the snack contains much more nutritional benefits! If anyone wants to learn more about the Raw Foods Lifestyle check out my website and search the internet!

    - Rawnold P

    rawnoldp.blogspot.com

    • Frank ie Aycock says:

      You are rite on Ronald. Tonite we are dehdrating Russian Kale and always at 105 degrees to preserve all the enzymes or life force. I understand that when the enzymes are altered or destroyed that the organic minerals are converted back to their dead base, power rock form and therefore the nutrients aren't absorbable such as nature intended.

  2. Steve says:

    I like to make kale chips with a sprinkle of cumin and sea salt. sometimes cayenne,too.

  3. These look great. I'm making your recipe right now with a few modifications – using Smoky Paprika and Smoky Salt/Pepper, and Nutritional yeast – three different kinds of kale chips. Yum!

  4. [...] Kale (ANDI score=1000) Kale is actually the same plant as collards, just a different variety. Kale is great sauteed on its own, massaged with olive oil into a tender salad, or seasoned with salt, pepper and olive and baked into chips. [...]

  5. [...] Kale (ANDI score=1000) Kale is actually the same plant as collards, just a different variety. Kale is great sauteed on its own, massaged with olive oil into a tender salad, or seasoned with salt, pepper and olive and baked into chips. [...]

  6. [...] Kale (ANDI score=1000) Kale is actually the same plant as collards, just a different variety. Kale is great sauteed on its own, massaged with olive oil into a tender salad, or seasoned with salt, pepper and olive and baked into chips. [...]

  7. colleen says:

    I love kale chips with nutritional yeast, hemp seed and cayenne pepper too :)

  8. Norma Peiffer says:

    I use Bragg's liquid aminos mixed with olive oil and Bragg's organic sprinkle seasoning….toss in kale and bake on cookie sheet!!! Perfect!!!

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