Roasted Kale Chips

12

Courtesy of Whole Foods Market

A delightfully crispy side dish to serve with stews or casseroles. You can also let the kale cool and enjoy it as a crunchy alternative to potato chips.

Per Serving:80 calories (40 from fat), 4.5g total fat, 1g saturated fat, 0mg cholesterol,200mg sodium, 9g carbohydrate (2g dietary fiber, 0g sugar), 4g protein

Roasted Kale Chips

Recipe type: Yield: Prep time: Cook time: Total time:


A delightfully crispy side dish to serve with stews or casseroles. You can also let the kale cool and enjoy it as a crunchy alternative to potato chips.

Ingredients:

1 bunch kale, stems and tough ribs removed, leaves torn into bite-size pieces
1 tablespoon extra-virgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon coarse sea salt
2 tablespoons finely grated Parmigiano Reggiano cheese

Directions:

  1. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
  2. Place kale in a large bowl, drizzle with oil and toss. Add chili power and salt and toss again. Arrange kale on the prepared baking sheets in single layer; bake until crispy and the edges just begin to brown, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and toss with cheese.

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