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Kale Chips

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  • Prep 20 min
  • Total 45 min
  • Servings 8
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Kids will love eating these crisp-tender kale chips!
By Betty Crocker Kitchens
Updated Oct 31, 2012
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Ingredients

  • 1 large bunch kale leaves
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher (coarse) salt
  • 2 tablespoons grated Parmesan cheese

Steps

  • 1
    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.
  • 2
    In large bowl, toss kale and olive oil until well coated. Arrange leaves in single layer on cookie sheets; sprinkle with salt.
  • 3
    Bake 18 to 20 minutes or until crisp. Sprinkle with grated Parmesan cheese. Cool completely, about 15 minutes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chips can be stored in an airtight container up to 2 days.

Nutrition

40 Calories, 2 1/2g Total Fat, 1g Protein, 4g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
40
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
920mg
38%
Potassium
160mg
4%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
4%
4%
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;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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