SPICY KALE CHIPS
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F.
- Mix the garlic powder, paprika, red pepper and salt in a bowl. Toss the kale in the oil. Season the kale with the spice mixture. Evenly spread the leaves out on a tray. Bake until crispy, 20 to 25 minutes.
SPICY THAI GINGER KALE CHIPS
I am obsessed with kale chips! I found this recipe on Meghan Telper's website. I've made them in the oven and also in the dehydrator and these are soooo yummy and healthy too! 1 bunch makes 4 small servings or 2 large depending on the kale lover involved.. I can eat a whole bunch myself, easily!
Provided by Lilmsbritches
Categories Greens
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed just in order to blend. Remember: you will be drying this out again later.
- 2. With your hands, mix together the kale and marinade, massaging gently.
- 3. Transfer to dehydrator rack or parchment lined baking sheet.
- 4. Stick in your dehydrator on medium-high setting (I use 130 degrees) or in your oven on its lowest temp with the oven door left slightly open.
- 5. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in oven.
Nutrition Facts : Calories 98.8, Fat 5.8, SaturatedFat 0.5, Sodium 273.3, Carbohydrate 10.1, Fiber 2.1, Sugar 3.5, Protein 4.2
SPICED KALE CRISPS
Swap out greasy potato crisps for this baked kale snack - drizzle with oil and sprinkle with ras el hanout before popping in the oven
Provided by Emily Kydd
Categories Snack
Time 25m
Yield Serves 4-6 as a snack
Number Of Ingredients 3
Steps:
- Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, tearing any large leaves into smaller pieces. Drizzle over the oil, then massage into the kale. Sprinkle over the ras el hanout and some sea salt, mix well, then tip onto the trays and spread out in a single layer. Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins.
Nutrition Facts : Calories 22 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Protein 1 grams protein, Sodium 0.1 milligram of sodium
HEALTHY KALE CHIPS
Easy. I got this from the farmer I get my vegetables from. Thanks Patricia at Stoney Plains. Timing corrected.
Provided by alvinakatz
Categories Vegetable
Time 25m
Yield 1 batch of chips, 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 250 degrees.
- Wash kale.
- Pat dry, or dry however you like.
- Put on cookie sheet so pieces don't overlap.
- Spray with olive oil.
- Salt is optional.
- Cook 20 minutes.
- Remove and yum!
Nutrition Facts : Calories 25.1, Fat 0.3, SaturatedFat 0.1, Sodium 21.6, Carbohydrate 5, Fiber 1, Protein 1.7
KALE CHIPS
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
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
SPICY THAI KALE CHIPS RECIPE
Provided by bersbear
Number Of Ingredients 6
Steps:
- 1. Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed just in order to blend. 2. With your hands, mix together the kale and marinade, massaging gently. 3. Transfer to dehydrator rack or parchment lined baking sheet. 4. Stick in your dehydrator on medium-high setting (I use 130 degrees) or in your oven on its lowest temp with the oven door left slightly open. 5. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in oven.
TUSCAN KALE CHIPS
So simple and so delicious! The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that can become addictive. Recipe is from Dan Barber, celebrated chef and proprietor of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills..
Provided by blucoat
Categories Lunch/Snacks
Time 35m
Yield 24 chips
Number Of Ingredients 3
Steps:
- Preheat oven to 250°F Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets.
- Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
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- Tear the kale into bite-size pieces and discard the stems (they just turn rubbery in the dehydrator).
- Wash the kale well and dry. If you have a Salad Spinner, that would work great. I don’t have one so I put the kale in a large colander, held a clean tea towel over the top and shook it really hard over the sink. That worked pretty well. I’ve also heard of putting wet greens in a clean pillowcase and swinging it around but that seems kind of gross to me.
- Combine all the other ingredients in a blender until smooth. Give it a taste and adjust the salty/sour balance to your taste.
- Put the kale in a large bowl, pour the sauce over, and use your hands to coat every leaf well. I like to massage it a bit to get the sauce in all the little crevices. Taste a leaf now and sprinkle a little more salt or red pepper over them if you think it needs it. I think some sesame seeds would be a nice touch, too.
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