- Recipes Home
- Interest Groups
KALE CHIPS Recipe
|Lacinato kale||1 Bunch (100 gm) (4 To 5 Cups, Also Sold As Dinosaur Kale)|
|Olive oil||1 Tablespoon|
|Red pepper flakes||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 187 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.5%
Saturated Fat 2.2 g10.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1017 mg42.4%
Total Carbohydrates 10 g3.5%
Dietary Fiber 2.4 g9.5%
Sugars 0 g
Protein 4 g7.1%
Vitamin A 308.5% Vitamin C 201.4%
Calcium 13.6% Iron 10%
*Based on a 2000 Calorie diet
With a sharp knife, remove the stem and middle rib of each kale leaf so that all you have left are leaves. Wash the leaves, then dry thoroughly, preferably in a salad spinner. With a knife, cut the leaves into small pieces (ideally 3 inches long, 2 inches wide).
Transfer the leaves to a medium-size mixing bowl and add the olive oil, salt and red pepper flakes (if using). With your hand, coat leaves with the seasonings; the leaves will glisten a bit.
Place the kale in a single layer on a baking sheet, giving the leaves plenty of room to roast. Cook for 8 minutes, maybe a few seconds more. Remove from the oven and enjoy.
Makes enough chips for 4 sandwiches or a bowl of TV snacks.
Best eaten within 24 hours, stored in a paper bag.
From the book The Meat Lover’s Meatless Cookbook by Kim O’Donnel. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.
Copyright © 2010. www.dacapopresscookbooks.com
The recipe photo is by Myra Kohn.