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KALE CHIPS

When it comes to food likes/obsessions I am a CRUNCHY/SALTY kinda girl! I will choose a bag of chips over a chocolate sundae ANY DAY OF THE WEEK! Sadly, my love of all things crunchy & salty over sweets doesn’t do me any favors. Potato chips, and the like, really are the ultimate “empty calories.” So when my daughter-in-law Kaitlyn suggested we try making some Kale Chips to try and fulfill that crunchy/salty craving AND add a little nutrition to our diets at the same time, I was all ears! Kaitlyn writes: A couple of weeks ago while my husband and I should have been paying attention in Sunday School we were playing a game of hang man. My husband put down a four-letter word and gave me the clue “something that tastes bad.” I think it took me one guess to figure out that it was KALE. It’s safe to say he’s been very vocal about his hatred for this vitamin-packed leafy green. And, I have to admit, I’m really not a fan of raw kale either.
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Calories 133kcal
Author Jill Nystul

Ingredients

  • 200 grams Kale
  • Kosher salt
  • 1 teaspoon Olive oil extra light

Instructions

  • Preheat your oven to 300 degrees.
  • Start with a medium sized bunch of kale.
  • Use a small paring knife to cut the leaves off the center ribs.
  • Tear the leaves into bite sized pieces.
  • Rinse the leaves off.
  • Dry the leaves until you feel like you’ve gotten as much water off as possible.
  • Toss the leaves with olive oil.
  • Arrange leaves in a single layer on a cookie sheet.
  • Flatten out the leaves as much as possible to ensure that they cook evenly.
  • Bake at 300 degrees for 10-15 minutes.
  • Toss with coarse kosher salt.

Nutrition

Calories: 133kcal | Carbohydrates: 17g | Protein: 8g | Fat: 5g | Sodium: 76mg | Potassium: 982mg | Vitamin A: 19980IU | Vitamin C: 240mg | Calcium: 300mg | Iron: 2.9mg