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Crispy, iron-boosting kale chips - a guilt-free, fiber-rich snack that's quick to make!
Crispy, savory, and incredibly addictive baked kale chips that are a perfect healthy alternative to potato chips. Ready in under 20 minutes, they're a guilt-free snack everyone will love.
Serving size: 1 serving
Preheat oven to 300°F (150°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even cooking.
Wash the kale leaves thoroughly under cold running water. Dry the kale completely using a salad spinner or by patting each leaf dry with paper towels. This is the most critical step for achieving crispy chips.
Remove the tough, fibrous center stems from each kale leaf. Tear the leaves into uniform, bite-sized pieces (about 2-3 inches).
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Crispy, iron-boosting kale chips - a guilt-free, fiber-rich snack that's quick to make!
This california dish is perfect for snack. With 97.1 calories and 2.96g of protein per serving, it's a kidney-friendly, low-sodium, low-cholesterol, low-calorie, low-phosphorus option for your meal plan.
Place the dry kale pieces in a large bowl. Drizzle with olive oil. Use your hands to gently massage the oil into every nook and cranny of the leaves until they are lightly and evenly coated.
Sprinkle the salt, garlic powder, and nutritional yeast (if using) over the oiled kale. Toss well to distribute the seasonings evenly.
Arrange the seasoned kale on the prepared baking sheets in a single, even layer. Do not overcrowd the pans, as this will cause the kale to steam instead of crisp up. Use two sheets if necessary.
Bake for 10-12 minutes, rotating the pans halfway through. Watch them closely during the last few minutes. The chips are done when the edges are slightly browned and the leaves are crisp to the touch.
Remove from the oven and let the kale chips cool on the baking sheets for 3-5 minutes. They will become even crispier as they cool. Serve immediately for the best texture.
