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Baked Kale Chips

Baked Kale Chips

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The second nosh for our Super Bowl Healthy Eats Series are these deliciously baked kale chips.  I have written about kale being a superfood as well as the health benefits of kale many times.  Have I told you that they make a great snack?  This is an easy recipe that is really good.  Besides the benefits of your daily dose of kale, these chips are seasoned and then baked until crunchy – see I told you it was easy!  Feel free to use any kind of kale.  I picked up two different types of kale from the Happy Boy farm last weekend and what I like about their kale besides being organic is that the leaves are relatively small.  After I wash the kale I pat the leaves dry and then snip off the ends, I do not tear them into pieces as it is more fun to munch on a leave.  I usually season them with a brush of olive oil and a sprinkle of salt, this time I seasoned the leaves with a soy sauce mixture … yum!

 

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Now you may think these are odd for Super Bowl, but trust me, they will be gone in no time, even the manliest man will love them!

Baked Kale Chips

Ingredients:

1 lb of kale, washed, patted dry, ends snipped off

3 tablespoons vegetable oil

3 tablespoons soy sauce

How To:

Heat oven to 350.

Mix oil and soy together in a small bowl.

Line cookie sheet with parchment paper.  Lay the leaves on the sheet, do not let them touch, you will be making batches of these.

Using a pastry brush, lightly brush each leave, tops only.

Bake for 5 minutes and then flip the leaves, bake for another 3 – 5 minutes until crunchy.

Let cool.

Do not put into a storage container until they are completely cool or you will have soggy chips.

Serve.

Eat.

 

 

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SayLaV

Monday 28th of February 2011

These were yummy. Did have a bitter after- taste sometimes. I used olive oil and sprinkled with sea salt. Made another tray with the soy sauce and they were yummy. Also you must must try dipping these in equal parts of Greek yogart and jar salsa.

JonyDony

Wednesday 3rd of February 2010

Yum! Haven't tried it with kale but LOVE crispy collard greens and brussel sprout 'leaves'. Salty, crunchy...tons of umami. I've inadvertently done this in a saute pan while cooking and my daughter and I fight over who gets to eat the crispy little leftover bits! Will now make them on purpose. Thanks!

Kristi Rimkus

Sunday 31st of January 2010

Okay, I have to try these again. Mine came out bitter, but I tried using cooking spray instead of oil. I'll give your recipe a try. I bet I have much better luck!

Rosa

Saturday 23rd of January 2010

That is a great idea! A lovely recipe!

Cheers,

Rosa

LoveFeast Table

Friday 22nd of January 2010

I've heard a lot about kale chips lately....they must be all the rage! But, I've heard they're good! Will have to try soon.