Gluten-Free Kale Chips with Parmesan

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Kitchen Tested

Prep 15 min
Total 30 min
Servings 6

Crisp and delicious--once you start, you won't be able to stop nibbling on these healthy kale chips. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

bunch (8 oz) fresh kale, ribs removed, torn into 1- to 2-inch pieces (6 cups)

1/4

cup grated Parmesan cheese

1/8

teaspoon crushed red pepper flakes

1/8

teaspoon dried oregano leaves

1/8

teaspoon salt

Cooking spray

Steps

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1

Heat oven to 350°F. Wash and thoroughly dry kale pieces. Place in large bowl; set aside.
2

In small bowl, mix Parmesan cheese, pepper flakes, oregano and salt. Spray kale leaves with short bursts of cooking spray, tossing and spraying until lightly coated. Sprinkle with cheese mixture; toss to combine.
3

Place kale in single layer on ungreased cookie sheet. (You may need to use 2 cookie sheets). Bake 1 cookie sheet at a time 12 to 15 minutes or until crisp. Cool 5 minutes before serving.

Store remaining kale chips at room temperature in paper bag to retain crispness longer. If chips lose their crunch, heat in 325°F. oven for 3 to 5 minutes on a cookie sheet.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Serving

Calories: 60
Calories from Fat: 15

% Daily Value

Total Fat: 1 1/2g; 3%
Saturated Fat 1g 4% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 150mg; 6%
Potassium: 300mg; 9%
Total Carbohydrate: 7g; 2%
Dietary Fiber 1g 5% Sugars 0g
Protein: 4g

% Daily Value*:

Vitamin A: 210%; 210%
Vitamin C: 70%; 70%
Calcium: 15%; 15%
Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;