• Kale Chips: You Can't Have Just One

    Kale Chips: You Can't Have Just One
    Prep time:
    Cook time:
    Total time:
    Serves: 1-2
    • 1 large bunch kale, tough stems removed, leaves torn into pieces
    • 1 Tbsp extra-virgin olive oil
    • 1/4 tsp sea salt
    1. Preheat oven to 400°F (205°C).
    2. If kale is wet, thoroughly pat dry with a paper towel. Drying is critical. A salad spinner makes this much easier, if one is available.
    3. Place kale in a large bowl. Drizzle the kale with olive oil and sprinkle with sea salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. If the kale won’t all fit, make the chips in batches.
    4. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)
    Serving size: 1 Calories: 110 Fat: 5g Saturated fat: 1g Carbohydrates: 16g Sodium: 210mg Fiber: 6g Protein: 5g
    Nutritional values are estimations, not exact values

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