Recipe by LucyDelRey
"These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
I am the poster of this recipe. Thank you all for such nice reviews. You can CUT CALORIES CONSIDERABLY by spraying them with a mister or PAM(TM). I use a "Misto"(TM) filled with olive oil. Also, you can decrease the salt and add additional seasonings. Enjoy!! UPDATE: The timing of the baking, as others noted, is critical. Baking too little results in limp kale pieces and baking too long causes a "burned" taste. Be sure to use the "curly" kale variety as it tend to be less bitter.DO NOT EXPECT them to taste like potato chips... that was just an expression I used in the description. Kale is a nutritional powerhouse and rich in calcium and other vitamins. GREAT way to feed yourself and your kids!! ENJOY!!
I was very excited to see this recipe, but disappointed by the finished product. It was definitely not a hit with my kid. They were difficult to cook evenly. It was a fine line between crispy and burnt. My husband and I thought they were ok, but not something we are excited to try again. You end up with a lot of chips and they really don't keep - you need to eat them right away or they are quite unpleasant. I did make a vegetarian lasagna with kale a few days later (we have a lot of kale these days) and that was a big hit.
I've tried a LOTS of versions of kale chips with LOTS of different results. I've found that the success of the chip depends on three things: how you cook them, how curly the kale is and how much oil you use. This method has been, by far, the best: I've tried lower temp with long cooking, higher temp with quick cooking, convection methods, different sheet pans and all the rest. This recipe works (IMHO) by using a non insulated sheet and cooking at 350 for 10 minutes. I rotated my baking sheet 180 halfway through. I also made a point to use ONLY just enough oil to BARELY coat the leaves otherwise they'll stay soggy. When I arrange the pieces on the pan, I place them like little upside down "V's" so the curly side is down: I think this helps the air circulate around them better. Other than that, after you coat them with the oil, get creative with the toppings!!! I squeeze a little lemon on mine with sea salt or will do some garlic powder with chipotle pepper powder. Hope you'll all enjoy these as much as I did...Thanks Lucy!
My hubby looked at me like I was crazy when I started making this! LOL We both really liked the finished product. I used butter flavored cooking spray because it seemed easier than spreading the oil around and also used garlic salt which we really liked! The only hint I can offer is to watch this very, very carefully toward the end of the cooking time because I think just thirty seconds past "crispy" is another term..."crumbly" Into tiny pieces that are messy to eat :o)
These were really neat. They did have a similar taste to potato chips. I made mine a little too salty but they were great. Even the kids ate them, which is saying something for kale.
I got this recipe from a local blogger who writes about our local box. She used soy sauce instead of the seasoning salt and they came out heavenly.
So. Very. Good.
I've been looking to an alternative to munching chips in front of the TV at night, and these are awesome, especially when you've had enough hummus for the week:).
For those who were concerned about the ultra-crunchy crumbliness, (which in truth I kind of liked) I found that those Kale leaves that were folded in two (as it tends to do by itself if you don't unfold it as you place it on the pan) were a little more crunchy on parts and chewier in parts, if that's what you're going for. I had a mix of both and loved it.
I kept a close eye on these and ended up happier with a tad lower temperature (around 330-340) and set the timer for 6 minutes and checked them, the first batch ready in 7 min, the second in 6 (hotter oven I guess).
Halfway through eating these, I called my sister in law and HAD to tell her about them. Definitely a find. I will make these at my next family gathering. (My nephews and nieces have come to expect my unusual 'hippie' food:) )
These are indeed a good conversation item. They all got eaten, but it took a few days. I'll make these again, and this time will not stir in the middle of the baking time (it seemed like a good idea, but the kale stuck together).
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Kale Chips
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 25
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make this popular low-calorie crispy snack.
See how to make crispy, low-calorie baked zucchini chips.
See how to make crispy baked sweet potato chips with a cayenne kick.