Total Time: 20 minutes
Serves: 4
These chips are a cinch to make and a healthy, low-calorie alternative to fried potato chips. Feel free to doctor up with your favorite spices or seasoning salt.
1 bunch kale
1 tablespoon extra-virgin olive oil
2 teaspoons vinegar {optional}
1 teaspoon sea salt
Rinse kale in a colander. Remove the tough inner stems. If using curly leaved kale, discard the stems and tear kale into potato-chip size pieces. If using lacinato kale {also known as dinosaur kale, black kale or Tuscan kale} remove stems with a sharp knife, leaving two long strips. Thoroughly dry the kale pieces, preferably with a salad spinner. If you don't have a salad spinner, gently dry with a soft dish towel.
Heat oven to 350 degrees.
Line a large baking sheet with parchment paper.
Dump the kale into a large bowl. Drizzle with olive oil, and toss until the chips are evenly coated. Add vinegar {if using} and toss again.
Place kale on baking sheet in a single layer.
Bake for 10 minutes or until the chips are just crisp. {You may need to bake in more than one batch. Be careful not to over-bake; kale chips burn easy.} Remove from oven. Season with sea salt.
Serve immediately. Store any leftovers in an airtight container.
Per serving:
39 calories {77 percent from fat}
1 gram protein
2 grams carbohydrates
trace fiber
3 grams fat {trace saturated fat}
no cholesterol
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