Spiced Kale Chips
Super crispy, quick to make and addictive: that's all I have to say for these kale chips. Include these super greens in your diet today!
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Servings: 4
Calories: 67kcal
Cost: $3
Ingredients
- 3 cups kale leaves
- ½ tablespoon EVOO
- 1 teaspoon Roasted garlic herb seasoning (Mc Cormick)
- ⅛ teaspoon cayenne pepper
- ½ teaspoon onion powder
- salt and pepper to taste
Instructions
- Start by setting your oven to 350 degrees F for preheating. If using an air-fryer or CrispLid, preheat them at 350F for 6 minutes.
- Prepare your baking sheet or air-fryer basket by lining it with parchment paper.
- Keep your kale leaves ready by removing the stems and tearing the leaves into bite size pieces.
- In a small bowl, mix the oil, salt, pepper and the seasoning. Toss the leaves in the mixture.
- Spread the leaves in a single layer on the baking sheet or on the air-fryer/CrispLid basket.
- Bake until the leaves turn crispy and the edges brown. The process takes 10 to 15 minutes.
- After baking the kale leaves will look shrunken due to loss of water.
- Allow the leaves to cool on the counter for a few minutes.
- Enjoy with your favorite dip.
Notes
- These chips quick very fast. Keep checking to avoid burning.
- Consider removing the stems and gently tear leaves into large pieces. Remember that the leaves will shrink as they cook.
- Adding some oil in the marinade will make the chips more crispy and tasty.
- For best results, spread the kale leaves into a single layer on the baking sheet.
- And, lastly, pat dry the kale leaves after washing them. Using a salad spinner before pat drying helps to remove the excess water in the leaves.
Nutrition
Serving: 100g | Calories: 67kcal | Carbohydrates: 7.7g | Protein: 2.1g | Fat: 3.8g | Fiber: 2.2g | Sugar: 1.9g