I feel kind of silly for posting such a simple recipe, but honestly this is one of my new latest finds for fast, awesomely healthy snacks. Kale is extremely rich in Vitamin K, Vitamin A and Vitamin C, along with having lots of iron and fiber. Leafy greens are always good to add to your diet, and can really aid with digestion.
These baked kale chips are light and crispy while satisfying the need for some kind of salty, savory snack. When seasoned the right way, they can compete with potato chips in my opinion!
- 10 large Kale leaves
- Olive oil
- Garlic Powder
- Pre-heat oven to 350 degrees. Line a cookie tray with aluminum foil or parchment paper.
- Wash kale thoroughly and pat dry. Cut leaves away from stems and tear into pieces. (for me each leave makes approx 6 chips, depending on the size and how big you want your chips!)
- Lay chips out on foil-covered cookie sheet and drizzle with olive oil. Toss with hands so leaves are mostly covered. (I tend to use 1-2 tbsps of olive oil).
- Sprinkle with salt, pepper and garlic powder to taste. (I didn’t add enough salt on the first batch I made, but you can always add it after they’ve baked so you don’t over do it.)
- Make sure they are mostly flat on the tray, not covering one another.
- Bake in over for 10-15 minutes, or until the edges start to brown.
- Note: Watch them carefully the first time you bake them. I burned my first batch! Kale does not taste yummy when it’s burnt :(
- Remove from oven and let cool for 5 minutes. Eat and enjoy!