Roasted Kale Crisps
Enjoy this crunchy, nutrition packed homemade alternative to potato chips!
Ingredients
- 1 bunch kale about 16 oz
- 1 lemon
- Sea salt to taste
- garlic powder to taste
Instructions
- Preheat oven to 400 degrees F.
- Wash and dry the kale. Make sure kale is completely dry before baking.
- With a knife or pair of kitchen scissors, cut out the stem and tear kale into bite size pieces.
- Line a baking sheet with parchment paper or spray with high heat oil spray such as grapeseed or sunflower. Lay kale leaves in a single layer on the prepared baking sheet. Make sure not to crowd the kale on the baking sheet.
- Lightly sprinkle sea salt and garlic powder over the kale.
- Roast kale for 8-10 minutes in preheated oven. Kale should be crispy and lightly browned, mostly dark green. The leaves will crisp further on sitting. Make sure they retain their color – if they get too dark, the flavor will be bitter. If some leaves don’t look too crispy, turn them over and bake for another 1-2 minutes, then remove.
- Drizzle lemon juice over the kale and enjoy!
- Note: Kale crisps do not typically store well. If you have leftovers, make sure to store in an airtight container.
Nutrition
Calories: 95kcalCarbohydrates: 21gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 52mgPotassium: 787mgFiber: 3gSugar: 3gVitamin A: 13011IUVitamin C: 213mgCalcium: 223mgIron: 3mg
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