**Roasted Kale Chips: A Healthy and Flavorful Snack**
Craving a crunchy and nutritious snack? Look no further than roasted kale chips! Made with just a handful of simple ingredients, these chips are a delicious and healthy alternative to traditional potato chips. They're also incredibly versatile, with various flavor combinations to suit your taste buds. Whether you prefer a classic salt and pepper flavor or something more adventurous like garlic and parmesan, there's a roasted kale chip recipe for everyone. So grab a bunch of kale and get ready to make a tasty and healthy snack that the whole family will love.
**Recipes:**
1. **Classic Roasted Kale Chips:** This recipe is a great starting point for those new to making roasted kale chips. With just three ingredients (kale, olive oil, and salt), you can create a crispy and flavorful snack in minutes.
2. **Garlic Parmesan Roasted Kale Chips:** For a more flavorful twist, try this recipe. The combination of garlic, parmesan cheese, and olive oil creates a delicious and addictive snack that's perfect for parties or potlucks.
3. **Spicy Roasted Kale Chips:** If you like things a little spicy, this recipe is for you. The addition of chili powder and cayenne pepper gives these kale chips a nice kick that will keep you coming back for more.
4. **Lemon Pepper Roasted Kale Chips:** For a refreshing and zesty snack, try these lemon pepper roasted kale chips. The bright flavor of lemon and the subtle heat of black pepper make these chips a perfect choice for a light and healthy snack.
5. **BBQ Roasted Kale Chips:** For a smoky and tangy snack, try these BBQ roasted kale chips. The combination of BBQ sauce and smoked paprika gives these chips a delicious and addictive flavor that's perfect for game day or movie night.
KALE CHIPS
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 Appetizers and Snacks Snacks Kids Healthy
Time 50m
Yield 2
Number Of Ingredients 4
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, Carbohydrate 22.5 g, Fat 8.3 g, Fiber 4.5 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 256.7 mg
CRISPY ROASTED KALE
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
BAKED KALE CHIPS
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 Appetizers and Snacks Snacks Kids Quick and Easy
Time 20m
Yield 6
Number Of Ingredients 3
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, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 185.1 mg
ROASTED KALE CHIPS
I mean, it's practically kitchen magic! Take John's recipe and a bunch of kale and before you know it you have a crave-worthy snack! We really enjoy this crispy treat and love that it's both healthy and easy to prepare.
Provided by John Potter
Categories Other Snacks
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 300°F (150°C) Note that the 50-minute cook time refers to three batches of kale, each batch taking about 16-17 minutes. Rinse kale leaves to remove dirt, dust, etc. and shake or spin dry. Kale doesn't hold water the way lettuce does, so shaking is usually sufficient. You can use chopped kale, but it needs to be "large" pieces, not finely chopped.
- 2. Lay the kale leaf face down on a cutting board and cut close to each side of the thick stem. (See photo.) Stems are usually discarded, but you can also cut them into 1-inch lengths and roast them, too, if you want. I like the roasted stems, but most people prefer the leaves. If you are using chopped kale, you can trim the leafy parts off the stem pieces.
- 3. Cut or tear the kale leaves into chip-sized pieces. I try for approx. 2-inch squares, but smaller is OK, too. Two large leaves are about the right amount for one large cookie sheet. One bunch of kale will be good for about three cookie sheets' worth.
- 4. Pile the cut kale from two leaves onto the cookie sheet, then drizzle olive oil onto the pile. Not too much oil, though. They should not be soaked. Shake salt and pepper onto the pile. Using clean hands, mix the pile of leaves to coat them evenly. Spread the coated kale onto the cookie sheet in one layer. It won't be a flat layer. See photo.
- 5. Bake in preheated 300°F oven for 16 minutes. Check at 15 minutes - if the kale is turning brown, then use less time for the next batch. If the kale is bright green, then give it an extra minute. While the first batch is cooking, prepare the next batch on a second cookie sheet.
- 6. Once out of the oven, let the chips cool and then carefully put them into a bowl or other container. They are quite crisp, and will stay crisp for several days.
- 7. If you are in a hurry, use a 350°F oven and 9-10 minutes. Watch the kale, though, because it quickly goes from done to scorched.
- 8. Use cajun seasoning for spicy chips, cayenne for hot chips, maybe even a little grated parmesan cheese for Italian chips.
BAKED KALE CHIPS
Dense in vitamins A, C, and K, fiber, and calcium, kale is one of the healthiest foods you can eat -- and it makes irresistible chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees. Arrange kale on two rimmed baking sheets. Drizzle evenly with olive oil and toss. Season with salt. Bake, rotating trays once, until crisp, 12 to 15 minutes. Toss with lemon zest.
Nutrition Facts : Calories 45 g, Fat 2 g, Fiber 1 g, Protein 2 g, Sodium 100 g
CRISPY KALE "CHIPS"
Make your own crispy kale chips at home, thanks to Melissa d'Arabian from Ten Dollar Dinners on Food Network.
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F.
- Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Tips:
- Choose fresh, tender kale leaves for the best results.
- Wash and dry the kale thoroughly before roasting to prevent soggy chips.
- Massage the kale leaves with olive oil and salt to help them crisp up.
- Spread the kale leaves in a single layer on a baking sheet to ensure even roasting.
- Roast the kale chips at a high temperature for a short amount of time to prevent them from burning.
- Season the kale chips with a variety of spices and herbs to create different flavor profiles.
- Store the kale chips in an airtight container at room temperature for up to 3 days.
Conclusion:
Roasted kale chips are a healthy and delicious snack that can be enjoyed by people of all ages. They are a great source of vitamins, minerals, and antioxidants. Kale chips are also a low-calorie and low-fat food that can help you maintain a healthy weight. With a variety of flavors and textures to choose from, there is sure to be a roasted kale chip recipe that everyone will enjoy. So next time you are looking for a healthy and tasty snack, give roasted kale chips a try!
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