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Crispy kale chips

SERVINGS
Serves 2 to 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 2 to 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 large bunch kale
  • Chef notes

    Here, I tackle one of kids’ favorite snacks: the potato chip. I use fresh kale instead of potatoes as my “chip” and, in lieu of plunging them into the deep fryer, I bake the chips in the oven to make them light and crispy. I’m not delusional and realize that these healthy chips will never be an even replacement for the original, but seriously, it’s a great way to get your kids to eat a powerhouse veggie.

    Preparation

    Baking Directions:

    Preheat the oven to 400 degrees.

    Coat two large baking sheets with oil spray.

    (The chips will be crispiest if baked directly on the baking sheet, without aluminum foil.)

    Trim the ends off the kale and cut the leaves into 2-inch pieces.

    Divide the kale pieces between the two baking sheets and spread them into a single, even layer.

    Liberally mist the kale with oil spray and lightly sprinkle with salt.

    Bake for 10 minutes, or until the kale is crispy to the touch and the edges are beginning to brown.