Nutrient-dense and delicious, this quick, crunchy kale snack will have you passing on the potato chips. Get more recipes for expecting mamas, plus exclusive nutritional tips, when you hold a HOT Mama Party!
Crunchy Kale Chips
Ingredients
- 2 cups kale leaves
- ½ tsp. extra virgin olive oil
- 1/8 tsp. coarse kosher salt
Instructions
- Preheat oven to 275° F/135° C.
- Pull kale leaves o the thick stem in large pieces. Toss leaves with all ingredients in medium bowl and massage leaves until oil has coated the leaves.
- Line baking sheet with Silicone Wonder Mat and spread out kale into single layer.
- Bake for 20–25 minutes or until very crispy. Store in sealed Tupperware container up to 3 days.
Notes
Toss kale leaves with 1/8 tsp. ground chili pepper and 1 tsp. lime juice along with salt and olive oil before baking for a flavorful spicy chili lime variation.
I want to freshen up some of my older T-ware that has acquired that musty odor; can you recommend how to clean these pieces? they are otherwise in excellent condition
I know that potato & sweet potato chips can be done in the microwave… What about these kale chips? They are SO good and nutritious but I just CAN’T run my oven in the summer. Looking forward to hearing from you ;-D
Hi Sherry! Glad you love ’em. We haven’t tested this as a microwave recipe. If we do, we’ll let you know the results!