Ingredients
1 cup kale (or chard
spinach
or collards)
1 1/2 tablespoons olive oil
Steps
Wash hands with soap and water.
Line a cookie sheet with parchment paper (optional).
Wash and dry kale. With a knife or kitchen scissors, carefully remove the leaves from the thick stems. Tear into bite-sized pieces.
Place kale pieces on cookie sheet.
Drizzle olive oil over kale and then sprinkle with seasonings of choice.
Bake 10 to 15 minutes or until kale is crisp and edges are brown but not burned.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 35 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Total Sugars | 0 g |
| Added Sugars included | 0 g |
| Protein | 0 g |
| Vitamin D | 0 mcg |
| Calcium | 17 mg |
| Iron | 0 mg |
| Potassium | 55 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Kale Chips. Recipe source: Del Norte (California) Department of Health and Human Services and University of Kentucky Expanded Food and Nutrition Education Program (EFNEP). Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.