Kale Chips

Kale Chips

Even if you aren’t a fan of kale, you should try these kale chips! Savory and crispy, they are also rich in antioxidants, fiber, and essential vitamins and minerals. My personal favorite seasoning blend includes nutritional yeast, sea salt, and cayenne pepper, but be creative and see what you like best!

Number of servings per recipe: 4

Ingredients:

  • 1 large bundle curly green or purple kale
  • Oil spray
  • Seasonings of choice (i.e. pinch sea salt, 1 teaspoon cumin powder, 1 teaspoon chili powder, 1 teaspoon curry powder, 1 Tablespoon nutritional yeast, etc. // measurements listed per 1 large bundle kale)

Directions:

1. Preheat oven to 225 degrees Fahrenheit.

2. Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.

3. Add to a large mixing bowl and drizzle with oil or spray oil evenly onto the kale and add seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.

4. Spread the kale over 2 large baking sheets (use fewer or more if adjusting batch size), ensuring the kale touches as little as possible to help them crisp while baking.

5. Bake for 15 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slightly golden brown. Watch closely as it can burn easily.

6. Remove from oven and let cool slightly - chips will crisp up even more once out of the oven.

7. Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days

Nutrition Information (only kale and oil, no seasonings): 1 serving; Calories: 70.7, total fat: 4.7g, saturated fat: 0.7g, cholesterol: 0mg, Sodium: 18.2mg, carbohydrates: 6g, Fiber: 4.5g, sugar: 1.4g, Protein: 3.3g

*Recipe created by dietetic intern S. Ballard

Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated December 9, 2020