CRISP KALE CHIPS WITH CHILE AND LIME
Easy, addictive and loaded with bright flavors, this is your new favorite way to prepare kale. Buy more kale than you think you need; these go fast.
Provided by Melissa Clark
Categories easy, quick, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
- In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12-16 minutes. If they are not ready, bake for another 2 to 4 minutes.
- Remove from the oven and cool to room temperature. Sprinkle with the lime zest, sea salt and chile powder to taste.
BAKED KALE CHIPS
These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.
Provided by LucyDelRey
Categories Appetizers and Snacks Snacks Kids Quick and Easy
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Nutrition Facts : Calories 58 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 185.1 mg
KALE CHIPS
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F.
- Tear the leaves off the center rib of the kale and tear into large pieces. Place leaves in a large bowl and drizzle with olive oil and toss until completely coated.
- Divide kale between 2 baking sheets lined with parchment. Arrange in a single layer and sprinkle with salt and pepper. Place in the oven and bake for 25 minutes, or until crisp. Place in a serving bowl and sprinkle with brown sugar.
Nutrition Facts : Calories 166 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 207 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 6.5 grams, Sugar 1 grams
CRISPY KALE "CHIPS"
Make your own crispy kale chips at home, thanks to Melissa d'Arabian from Ten Dollar Dinners on Food Network.
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F.
- Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
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- Preheat oven to 225 degrees F (107 C). Use convection bake if you have it to speed cooking time and help chips crisp up even more.
- Add to a large mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.
- 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.
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