Kids will love eating these crisp-tender kale chips!
large bunch kale leaves
tablespoon olive oil
teaspoon kosher (coarse) salt
tablespoons grated Parmesan cheese
Heat oven to 300°F. Line large cookie sheets with cooking parchment paper. Wash kale leaves; remove stems from leaves. Cut or tear leaves into large pieces.
In large bowl, toss kale and olive oil until well coated. Arrange leaves in single layer on cookie sheets; sprinkle with salt.
Bake 18 to 20 minutes or until crisp. Sprinkle with grated Parmesan cheese. Cool completely, about 15 minutes.
Chips can be stored in an airtight container up to 2 days.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.