Kale Chips

Kale Chips

184
Theresa Peters 6

"Crispy, crunchy, and nutritious! I used Spanish sherry vinegar, but any vinegar you like the flavor of will work. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts."
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Ingredients

50 m servings 174 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat an oven to 300 degrees F (150 degrees C).
  2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
  3. Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
  4. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

184
  1. 256 Ratings

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Most helpful positive review

I made these and they were good, but it was touchy getting them to cook without burning them. I just watched an episode of Jacques Pepin and he did kale chips, but he put them on a wire rack and...

Most helpful critical review

Soundly rejected by my 10 year old daughter, but I think they are fairly tasty, and a good way to use kale and create a nutritious snack. Very light and crispy. Watch the time though--mine onl...

I made these and they were good, but it was touchy getting them to cook without burning them. I just watched an episode of Jacques Pepin and he did kale chips, but he put them on a wire rack and...

After washing and thoroughly drying kale, I tore into small pieces and placed on cookie sheet. I sprayed with Pam olive oil and sprinkled sea salt over kale, baked in 350 degree oven for 9 minu...

These were to die for. I used sesame oil and red wine vinegar instead, and only cooked them for about 5 mins in the oven. The kale was from my backyard and was so delicious. I couldn't stop ea...

Fantastic! I used balsamic vinegar, because I thought I had sherry, but when I went to the cabinet-all out! Oh well. It came out so wonderful, anyways. The only thing bad about this recipe is th...

These are surprisingly delicious and a healthier alternative to regular chips. I used red wine vinegar and pink sea salt.

Not bad at all! I was cautiously optimistic about this recipe...it was only in the oven for about 20 minutes - and it came out nice and crispy. Next time I will probably tear the kale into lar...

I don't like kale in general, but from now on, if I have to eat some, that's how I'm going to eat it. Check your chips before 35 min in the oven... I had 2 trays in the oven and my chips were re...

This recipe is simply perfect. You can simplify things by skipping the bags and just using your hands on the kale in a large bowl (as suggested). Any good vinegar will do. We used a Pinot vinega...

I have an abundance of kale in my garden so I decided to try this. It fits all the criteria: fast, easy, healthy and strangly addictive! Even my 11 year old son ate some! As another reviewer sa...