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Kale Krisps


"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. "
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15 m servings 170 cals
Original recipe yields 8 servings


  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C). Spray 2 baking sheets with cooking spray.
  2. 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.
  3. 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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Read all reviews 92
  1. 117 Ratings

Most helpful positive review

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 s...

Most helpful critical review

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. ...

Most helpful
Most positive
Least positive

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 s...

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...

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...

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 ...

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 a...

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 be...

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

Surprisingly delicious. Even my 11 year old loved it. I sprinkled sea salt, pepper and garlic powder over chopped kale leaves then topped with a mix of shredded jack/colby and mozzarella cheeses...

This recipe was fantastic. I couldn't really follow amounts and don't know what a bunch of kale is as I just had a big bag of prewashed so I just barely covered the baking sheet I used with the...