Nacho Kale Chips Food

OVEN BAKED LEMON KALE CHIPS

Oven Baked Lemon Kale Chips image

A crunchy low-glycemic snack that will fill that pit in your stomach before your next meal and curb sugar cravings.

Provided by Meghan Telpner

Categories Sides + Snacks

Time 25m

Yield 1

Number Of Ingredients 4

Ingredients

1 head of kale
1/2 a lemon juiced, or about 2 Tbsp
1 Tbsp olive oil
1/2 tsp sea salt

Steps:

Preheat oven to 350F.
Pull kale away from stem, wash and pat dry with a clean towel.
In a large mixing bowl using your hands, mix the kale, lemon juice, olive oil and sea salt together.
Lay kale out in a single layer on a parchment-lined cookie sheet and bake for 15 minutes. Check to see how they're doing. If they're still soft, continue baking, checking every 5 minutes until crispy.
Allow to cool and then watch out! You've never eaten a head of kale so fast in all your life.

NACHO KALE CHIPS

Nacho Kale Chips image

These are uber kid-friendly. It's a great way to get extra vitamins (especially B-12 from the nutritional yeast) and protein (cashews, nutritional yeast) into tots. They taste like Doritos. Yum, yum, yum!

Provided by Serah B.

Categories Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch kale
1 cup cashews, soak for a few hours
1/4 cup lemon juice
1/3 cup nutritional yeast
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder

Steps:

Remove hard stalks from kale and set aside in a mixing bowl.
Add remaining ingredients to blender and process until smooth, adding a little bit of water or more lemon juice if needed.
Pour sauce over kale and mix until evenly coated.
Lay out on parchment paper and dehydrate on low for about 10 hours, turning over halfway through--OR bake at 300F for 30 minutes, flipping over halfway through.

Nutrition Facts : Calories 283.5, Fat 17.7, SaturatedFat 3.4, Sodium 842.9, Carbohydrate 25, Fiber 6.7, Sugar 2.2, Protein 13.7

KALE CHIPS

Kale Chips image

Light and crunchy "chips" that are practically guilt free. Found this recipe on radicalhealth.com. I reduced the amount of salt called for in the original recipe thanks to some of the reviews.

Provided by Yogi8

Categories Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 tablespoon apple cider vinegar
1 -2 teaspoon salt (this makes them pretty salty- you may want to reduce the amount, then sprinkle the chips with salt a)
3 tablespoons olive oil
2 bunches kale, rinsed with stems removed

Steps:

Cut kale into 2 to 3 inch pieces.
Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand.
Try to get all the leaves covered.
Place on baking sheets (I like to use parchment paper for easy clean up) and bake at 350 F until they are crispy.
After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat to 400°F.
Time for baking varies depending on the size of your chips and desired crispness.
The outer edges cook quicker than the pieces from near the stem.

Nutrition Facts : Calories 70.3, Fat 5.4, SaturatedFat 0.7, Sodium 312.5, Carbohydrate 5, Fiber 1, Protein 1.7

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