Crunchy Kale Chips

Crunchy Kale Chips could be just the gluten free recipe you've been looking for. This recipe serves 2 and costs 66 cents per serving. This side dish has 183 calories, 5g of protein, and 16g of fat per serving. 114 people were impressed by this recipe. A mixture of olive oil, garlic powder, kale, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 8 minutes. It is brought to you by tasteahalics. With a spoonacular score of 98%, this dish is excellent. Try Crunchy fish goujons with skinny chips, Crunchy Chinese Chicken Salad with Wonton Chips, and Crunchy Jicama Salsa With Blue Corn Chips for similar recipes.

Servings: 2

Cooking duration: 8 minutes

 

Ingredients:

1 tsp crushed red pepper

1 tsp garlic powder

1 bunch kale

2 tbsp olive oil

2 tbsp Parmesan cheese

1 tsp salt

Equipment:

paper towels

oven

baking sheet

bowl

Cooking instruction summary:

Start by washing and drying your bunch of kale. Make sure to dry them really well between some paper towels. If the kale is too wet with water when going in to the oven, it will steam instead of bake. Rip into your desired pieces. Stem in or out, your preference. Pour in your oil of choice; we used olive oil. And add in your seasoning. Using your hands, gently massage and combine all the ingredients and make sure both sides of every leaf are shiny with oil. Next, lay and space them out on a cookie sheet. We didn't grease ours as our chips were oily enough. Throw them into the oven at 350F. After 8 minutes, check in on them. If they're still soft, keep baking for 2 minute intervals. We ended up baking ours for about 12 minutes. When they're sufficiently crunchy, take them out and tip them over into a deep bowl. They're ready to snack on! Enjoy!

 

Step by step:


1. Start by washing and drying your bunch of kale. Make sure to dry them really well between some paper towels. If the kale is too wet with water when going in to the oven, it will steam instead of bake.

2. Rip into your desired pieces. Stem in or out, your preference.

3. Pour in your oil of choice; we used olive oil. And add in your seasoning.

4. Using your hands, gently massage and combine all the ingredients and make sure both sides of every leaf are shiny with oil.

5. Next, lay and space them out on a cookie sheet. We didn't grease ours as our chips were oily enough.

6. Throw them into the oven at 350F. After 8 minutes, check in on them. If they're still soft, keep baking for 2 minute intervals. We ended up baking ours for about 12 minutes.

7. When they're sufficiently crunchy, take them out and tip them over into a deep bowl. They're ready to snack on! Enjoy!


Nutrition Information:

Quickview
183k Calories
4g Protein
16g Total Fat
7g Carbs
40% Health Score
Limit These
Calories
183k
9%

Fat
16g
25%

  Saturated Fat
2g
18%

Carbohydrates
7g
2%

  Sugar
0.15g
0%

Cholesterol
3mg
1%

Sodium
1285mg
56%

Get Enough Of These
Protein
4g
10%

Vitamin K
467µg
445%

Vitamin A
6829IU
137%

Vitamin C
78mg
95%

Copper
1mg
50%

Manganese
0.46mg
23%

Calcium
162mg
16%

Vitamin E
2mg
16%

Vitamin B6
0.23mg
11%

Phosphorus
103mg
10%

Potassium
362mg
10%

Magnesium
35mg
9%

Iron
1mg
7%

Vitamin B2
0.11mg
7%

Vitamin B1
0.08mg
6%

Folate
21µg
5%

Vitamin B3
0.79mg
4%

Zinc
0.59mg
4%

Selenium
2µg
3%

Fiber
0.49g
2%

Vitamin B5
0.1mg
1%

covered percent of daily need
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Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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