I am obsessed with crunch. I’m convinced that’s why I love vegetables so much. Truly, the satisfaction of crunching into something is unmatched. Potato Chips- delicious, but also adds the slight guilt factor if we eat more than the serving size. Let’s face it, the serving size is a joke. Popcorn, fantastic, definitely a favorite snack of mine. However, if you can’t eat corn, and you’re looking to reduce carbs, what option do you have? Kale chips is your answer. The toasted flavor, crunchy texture, and incredible health benefits make this a 5-star rating on the snack radar. So, go ahead and give yourself a pat on the back as you crunch through a bowl of these bits of deliciousness. You earned it, because they take more mindfulness and time to prepare than tearing open a bag of potato chips. Here’s to you, thoughtful snacker, here’s to you.

Print Recipe

Simple Kale Chips

Crunchy, healthy snack

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Snack

Keyword: healthy, healthy snack, kale, snack

Servings: 4 Servings

Author: Christina Karam Painter

Ingredients

• 1 bunch Kale
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt add more to taste if preferred
• 1/8 tsp freshly cracked black pepper pre-ground black pepper is also good

Instructions

• Preheat the oven to 300 degF
• Remove kale leaves from the ribs by pinching the rib at the smaller leaf end and pulling the leaves toward the end with the larger leaf. Rip the leaves into smaller pieces, about 1 1/2" pieces.
• Place cut leaves into a large bowl and fill with cold water. Use your hands to keep the leaves moving in the water to ensure all the dirt and sand are removed. Repeat this step once more with new water.
• Dry the leaves by placing in a single layer on a clean, dry towel on a countertop or table. Cover with another dry, clean towel, and pat down on the towel with your hands. This will absorb excess water.
• Use a large baking sheet, or two half-sheets to place the kale leaves in a single layer (not piled). Drizzle extra virgin olive oil and season with your preferred seasonings, or simply salt and crushed black pepper. **Be sure to NOT overcrowd the pans.
• Roast kale for 10 minutes, bring the pan out, toss leaves, and roast again for another 10 minutes. The leaves should be crunchy and not soggy. If there is still a bit of moisture, simply remove the crunchy leaves to a large bowl and place the remaining ones back in the oven for a few more minutes.

Video

Notes