Kale Chips

School Lunch Ideas and - Lunch

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.

Brief

Prep 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 2

Yield: 2 servings

Kale Chips

Ingredients

1 bunch kale

1 tablespoon extra-virgin olive oil

divided

1 tablespoon sherry vinegar

1 pinch sea salt

to taste

Baked Kale Chips

Lunch

Directions

Step 1

Preheat an oven to 300 degrees F (150 degrees C).

Step 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.

Step 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.

Step 4

Roast in the preheated oven until mostly crisp about 35 minutes. Season with salt and serve immediately.

Nutritional Information

Kale Chips

Servings Per Recipe:2

Calories: 174.4

% Daily Value *

Protein: 7.4g 15%

Carbohydrates: 22.5g 7%

Dietary Fiber: 4.5g 18%

Fat: 8.3g 13%

Saturated Fat: 1.1g 6%

Vitamin A Iu: 34442.2IU 689%

Niacin Equivalents: 3.7mg 29%

Vitamin B6: 0.6mg 38%

Vitamin C: 268.8mg 448%

Folate: 65mcg 16%

Calcium: 303mg 30%

Iron: 5.7mg 32%

Magnesium: 79.1mg 28%

Potassium: 1008.4mg 28%

Sodium: 256.7mg 10%

Thiamin: 0.2mg 25%

Calories From Fat: 74.9

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.