Kale Chips
I try to keep a batch of kale chips on hand at all times. Their salty crunchy texture always cures my craving for chips and pretzels without being left with a bloated guilty conscious.
Servings: 4 adult servings
Ingredients
- 1 head of raw kale about 4 cups
- 3 teaspoons extra virgin olive oil evoo
- 2 teaspoons kosher or sea salt
- 2 teaspoons cracked black pepper
Instructions
- Preheat your oven to 210 degrees.
- Line one or two baking sheets with aluminum foil.
- Wash your kale and pat dry.
- Cut the stems off your kale leaves. You can now either leave the leaves whole for large chips or cut them into 2” squares for smaller chips.
- Drizzle the leaves with the evoo.
- With your fingers, spread and rub the oil onto every section of the kale leaves.
- Place the kale leaves on the baking sheet only 1 layer thick.
- Dust evenly with the salt and pepper.
- Bake for 1 hour.
- Let cool then enjoy!
Nutrition
Calories: 34kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1171mg | Potassium: 63mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1429IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 0.4mg