Recipe: Crispy, Baked Kale Chips

No potato chip can beat this crispy snack — it’s not only scrumptious but also super-nutritious!

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

A serving only has 112 calories and 1 gram of saturated fat, and you get a whopping 309 percent of the recommended daily allowance (RDA) of vitamin A, 201 percent vitamin C, 14 percent calcium and 10 percent iron. Enjoy these tasty little numbers in good health.

Ingredients

6-8 cups chopped fresh kale, hard stems removed and no yellow leaves
2 tablespoons olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon kosher salt or sea salt

Preparation

Place a rack on the lowest shelf of your oven.
Preheat oven to 350 degrees F.
Spread kale out on a sturdy baking sheet.
Mix apple cider and olive oil together and drizzle over kale.
Toss to coat completely.
Place on the lowest rack of the oven and bake for 10 minutes.
Remove from oven and tumble so that kale can get crispy all over.
Bake additional 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.

If kale still bends (rather than crackles) when you touch it, it isn’t done yet. Return the tray to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy. Remove from oven, sprinkle with sea salt and serve immediately.

Advertising Policy