Crunchy Baked Kale Chips
Prep time:
20 min
Cook time:
15 min
Yield:
6 Servings
Serving Size:
1/2 Cup
Ingredients
1 bunch fresh kale (about 8 cups, chopped)
1 tablespoon canola or olive oil
1⁄2 teaspoon salt
Directions
- Preheat oven to 350 degrees F.
- Wash kale leaves.
- Cut leaves off of thick stem and thoroughly dry leaves in a salad spinner or by blotting with paper towels. Discard stems.
- Tear or cut leaves into bite sized pieces. Place in large bowl.
- Drizzle oil over kale and toss to coat well.
- Place kale leaves onto baking sheet.
- Sprinkle with salt.
- Bake until edges brown. About 10-15 minutes.
- Serve while hot.
Ingredients
1 bunch fresh kale (about 8 cups, chopped)
1 tablespoon canola or olive oil
1⁄2 teaspoon salt
Directions
Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet).
Add celery and onion. Cook 4-7 minutes until soft.
Add cabbage, green pepper, salt and pepper. Cook for 5-10 minutes, stirring often so the cabbage sweats.
Add tomato and serve immediately.
Refrigerate leftovers within 2 hours.
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