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READY IN 15 mins

Kale Krisps

Read Reviews (62)

"An awesome snack for anytime, great before dinner. Use grated Cheddar or Monterey Jack cheese; if you like lots of cheese, you can use more. " — COOKINGDUDE89

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Original recipe makes 8 servings Change Servings

2 bunches kale, washed and dried

2 cups shredded Cheddar cheese

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Directions

Preheat oven to 425 degrees F (220 degrees C). Spray 2 baking sheets with cooking spray.
Remove the stems and ribs from the kale, and shred the kale very thinly. Spread the shredded kale onto the baking sheets, and sprinkle evenly with Cheddar cheese.
Bake the kale for 10 minutes, watching carefully to prevent burning, until the kale is crisp and the cheese is browned.

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PREP 5 mins
COOK 10 mins
READY IN 15 mins

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Oh my gosh! I was so shocked at how good this was. I forgot to spray the pan, so I added a little olive oil to the top. I was skeptical, so I only made half of the bunch of kale, but immediately went back to make more. Sooooo good.

—JIVEY1

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Most Helpful Critical Review

Jan 25, 2011

I prefer kale chips baked the traditional way, without the cheese. In my opinion, the cheese made the dish very heavy. Also, mine was not truly "crisp" but more like lightly sauteed spinach. It was OK, but I probably won't make it again.

—MMMICHELLE

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79 Ratings

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Feb 22, 2010

On impulse I bought a 1 pound bag of kale in the produce aisle; never had kale in my life. So glad I found this recipe! The kale was prewashed and cut into small pieces. All I had to do was tear off a few stems here and there and spread the kale out onto the sprayed baking sheets. Then I sprayed the kale with cooking spray and sprinkled with seasoned salt and garlic powder before topping the kale with cheese. I had a cheddar/jack mix. I took it from the oven too soon thinking it was going to burn; but I put it back in because it was not crisp. After the ten minutes I took it out and it was crisp and delicious! Make sure to bake long enough to make it crispy and you will like it.

—yum1030

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Jun 23, 2010

YUM. I had been wanting to try kale chips, and then I saw this recipe. I rinsed and ripped up the kale and threw the pieces into a bowl. I poured in a small amount of olive oil and mixed it up so all the pieces were coated. Then I added salt, pepper, and garlic powder. I spread the pieces onto parchment paper on a baking sheet and baked them for 10 minutes at 350. I pulled the pan out, flipped them over, added the cheese, and then baked for another 4-5 minutes. They came out great! YUM! I think I will make them again tonight because I still have plenty of kale leftover!

—Lindsey

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Aug 20, 2009

This was really good. I didn't bother to shred my kale so much - the curls in the leaves 'caught' the the cheese really well. I also sprinkled salt, pepper and garlic powder on top as well as the cheese. I'll make this again.

—FONVIELLE

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Jul 30, 2009

This was surprisingly simple and very good. You have to like the flavor of kale. I did just as the recipe called for and used a few different kinds of cheese. Be careful, there is a fine line between crispy and burned, but even a little over done is still pretty good. Tearing the kale was a little time consuming, but the result was great and different!

—GraphicDesigner

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Oct 13, 2009

My whole family liked this. My daughter and I liked it better without cheese, until my son added salt.

—Plaidipus

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Jun 22, 2010

Line the cookie sheet/s with parchment paper and spray with cooking spray(any flavor). Kale must be dry-use your salad spinner or blot dry with paper towels. Sprinkle kale with salt and pepper and any herbs/seasonings desired. Then sprinkle cheese on top and spray again. Bake as directed until crisp but not burned.

—DeeLee

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Nutrition

Calories
170 kcal
8%

Carbohydrates
11.6 g
4%

Cholesterol
30 mg
10%

Fat
10.1 g
16%

Fiber
2.2 g
9%

Protein
10.7 g
21%

Sodium
224 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kale Krisps

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 170
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 16 %
Saturated Fat 6.1g 30 %
Cholesterol 30mg 10 %
Sodium 224mg 9 %
Potassium 528mg 15 %
Total Carbohydrates 11.6g 4 %
Dietary Fiber 2.2g 9 %
Protein 10.7g 21 %
** Sugars 0.1g
Vitamin A 350 %
Vitamin C 224 %
Calcium 44 %
Iron 21 %
Thiamin 13 %
Niacin 25 %
Vitamin B6 20 %
Magnesium 16 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.