It’s no secret that I LOVE kale. This versatile cruciferous veggie is so nutrient dense and filling, it has become my go to salad green. I keep some chopped up in my fridge at all times. Anyway, thanks to a suggestion by my awesome Grandma Jackie, I decided to make some kale chips. These are a simple and healthy snack you can serve or bring to holiday parties. You can use any type of kale to make chips, but I recommend lactino or dinosaur kale, which has a wider, flatter leaf than curly kale.
There are many variations you can create. I seasoned mine with salt, pepper, garlic powder and paprika, but I am envisioning many different flavor combos and themes. What I loved most about these chips is that they satisfied my craving for something salty and crunchy and were extremely low in calories.
Read more for the full recipe!
1 large bunch Lactino or Dinosaur kale, washed with bottom 3″ of stem chopped off
olive oil cooking spray
1 tsp garlic powder
1 tsp sea salt
1 tsp black pepper
1 tsp paprika
Step by Step Instructions:
1. Preheat oven to 375
2. Wash and pat kale leave totally dry
3. Spray cookie sheet with a thin mist of olive oil
4. Carefully lay each piece of kale on the cookie sheet, be careful not to overcrowd
5. Spray kale with a light mist of olive oil (hold the can at least 8-10″ away)
6. Season with garlic powder, salt, pepper and paprika
7. Bake 15-17 minutes, until crisped and slightly shriveled. Remove if they start to bu