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Monday, May 16 2016

If chips are your go-to snack, try crispy, vitamin-filled kale chips as a healthy snack option. We seasoned our chips with simple salt and pepper, but you could try tossing them in sriracha or adding a splash of lemon juice before baking.


1 bunch (12 ounces) fresh kale
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/8 teaspoon cayenne pepper (optional)
Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper; set aside.
Remove and discard thick stems from kale. Tear leaves into bite-size pieces. Rinse and dry in a salad spinner or pat dry with paper towels.
In a large bowl combine kale, oil, salt, black pepper, and, if desired, cayenne pepper, massaging with your hands to thoroughly coat. Arrange in a single layer on the prepared baking sheets. Bake for 20 minutes. Stir gently. Bake for 2 to 4 minutes more or until completely dry and crisp, being careful not to burn.
From the Test Kitchen

Store cooled chips in an airtight container. If necessary, re-crisp the chips by baking them in a 325 degrees F oven for 3 to 4 minutes.

Nutrition Facts (Peppered Kale Chips)
Per serving: 73 kcal cal., 4 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 0 mg chol., 182 mg sodium, 9 g carb., 2 g fiber, 2 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:10 am   |  Permalink   |  0 Comments  |  Email

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