When making this recipe, only use the kale leaves (shown) not the stems.
When you eat kale, you’re eating a vegetable that’s a powerhouse of nutrition. For a minimal amount of calories - just 18 per one-half cup - you’re getting a hearty dose of nutrients such as vitamin A, calcium and beta-carotene, one of the antioxidants that nutrition experts believe fights cancer and heart disease.
And when you make kale chips, you get all that nutrition in every crunchy, delicious bite.
Here’s a super-easy recipe for making chips that aren’t just good for you – they’re just plain good.
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- Sea salt
Directions
- Preheat an oven to 350 degrees F (175 degrees C).
- With a knife or kitchen shears carefully cut the kale leaves into “chip-like” portions (don’t use the stems).
- Wash and thoroughly dry kale (using a salad spinner if you have one).
- Place kale on cookie sheet covered in non-stick cooking spray.
- Drizzle kale with olive oil and sprinkle with sea salt.
- Bake until the edges brown but are not burnt, usually about 10 to 15 minutes.
