POTATO CHIPS IN DEHYDRATOR RECIPE RECIPES

BAKED KALE CHIPS | ALLRECIPES

Baked Kale Chips | Allrecipes image

These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.

Provided by LucyDelRey

Categories Kale Chips

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 3

Ingredients

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Nutrition Facts : Calories 58 calories, CarbohydrateContent 7.6 g, FatContent 2.8 g, FiberContent 1.5 g, ProteinContent 2.5 g, SaturatedFatContent 0.4 g, SodiumContent 185.1 mg

KALE CHIPS RECIPE | ALLRECIPES

Kale Chips Recipe | Allrecipes image

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.

Provided by Theresa Peters

Categories Kids' Healthy Snacks

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 bunch kale
1 tablespoon extra-virgin olive oil, divided
1 tablespoon sherry vinegar
1 pinch sea salt, to taste

Steps:

Preheat an oven to 300 degrees F (150 degrees C).
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.
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.
Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Nutrition Facts : Calories 174.4 calories, CarbohydrateContent 22.5 g, FatContent 8.3 g, FiberContent 4.5 g, ProteinContent 7.4 g, SaturatedFatContent 1.1 g, SodiumContent 256.7 mg

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