Kale chips
Kale leaves tossed with a little oil and salt and dried in a low oven until they shatter. Serves 2.
- Hands-on
- 8 min
- Total time
36 min, show breakdown
- Prep 8 min
- Cook 25 min
- Clean up 3 min
- Pans
- 1
- Ingredients
- 4
- Cost/serving
- $1.54
Per serving
- Calories
- 105
- Protein
- 4.2 g
- Fiber
- 4.7 g
- Net carbs
- 0.9 g
- Fat
- 8.4 g
High in (% Daily Value per serving): Vitamin K 328%, Vitamin C 104%, Riboflavin (B2) 104%, Thiamin (B1) 93%, Vitamin B12 83%, Vitamin B6 68%, Niacin (B3) 46%, Folate 31%, Vitamin A 27%, Calcium 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, vegan, dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
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You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
1 bunch kale (200 g), curly kale
Same amount as: about 9½ cups.
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
1 tbsp nutritional yeast, fortified (5 g), optional, for a cheesy taste
Same amount as: 15 mL.
¼ tsp garlic powder (0.8 g)
Same amount as: 1 mL.
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. One bunch fills one sheet pan in a single layer. For more, use two pans and swap their shelves halfway.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (110 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 105 | ||
| Total fat | 8.4 g | 11% | |
| Saturated fat | 1.1 g | 6% | |
| Cholesterol | 0 mg | 0% | |
| Sodium | 210 mg | 9% | |
| Total carbohydrate | 5.6 g | 2% | |
| Dietary fiber | 4.7 g | 17% | |
| Total sugars | 1 g | ||
| Net carbs† | 0.9 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 398 mg | 8% | |
| Vitamin A | 241 mcg | 27% | |
| Vitamin C | 93 mg | 104% | |
| Vitamin E | 1.6 mg | 11% | |
| Vitamin K | 394 mcg | 328% | |
| Thiamin (B1) | 1.1 mg | 93% | |
| Riboflavin (B2) | 1.3 mg | 104% | |
| Niacin (B3) | 7.4 mg | 46% | |
| Vitamin B6 | 1.2 mg | 68% | |
| Folate | 122 mcg | 31% | |
| Vitamin B12 | 2 mcg | 83% | |
| Magnesium | 37 mg | 9% | |
| Zinc | 0.78 mg | 7% | |
| Selenium | 2.7 mcg | 5% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 150 °C / 300 °F.
Strip the leaves off the stems and tear into pieces the size of a potato chip. Wash and dry them completely.
Done looks like: Leaves feel dry to the touch, with no drops left in the curls. In a big bowl, rub the oil into the leaves with your hands, then toss with the salt, garlic powder and nutritional yeast.
Done looks like: Every leaf lightly shiny, none dripping. Spread on the sheet pan in one layer, no overlaps. Bake 20–25 minutes, turning the pan once.
Done looks like: Leaves crisp and papery, dark green, maybe a little brown at the edges. They shatter when pressed. Cool on the pan 5 minutes. They crisp more as they cool.
Equipment
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Chewy, not crisp | Leaves were wet, or piled on top of each other. | Dry them in a salad spinner or towel, and give them room. Bake 5 minutes more if still soft. |
| Brown and bitter | Oven too hot or baked too long. | Keep it at 150 °C / 300 °F and check from 18 minutes. |
| Go soft the next day | They pull moisture from the air. | Eat the same day, or re-crisp 5 minutes in a 150 °C / 300 °F oven. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.