Photo: Crispy Kale Chips with Lemon Recipe
Ingredients
- 2 bunches fresh kale, stemmed, torn into bite-size pieces
- Extra-virgin olive oil
- Flaky sea salt
- 1 lemon
- Crushed red pepper flakes
Directions
Preheat the oven to 350 degrees F.
Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren't stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.
Per Serving - based on a 4-serving yield (with 1 tablespoon EVOO): Calories 147; Total Fat 5 grams; Saturated Fat 1 gram; Protein 8 grams; Total Carbohydrate 24 grams; Sugar: 0 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 218 milligrams
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By OhDeniseDenise
Philadelphia, PA
on February 02, 2013
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Everyone has their own way of making kale chips, but this one -- in my opinion -- is by far the best. I took the advice of the reviewer who used a zip lock bag and it worked like a charm! I added the lemon juice and a little lemon zest before I baked them and they were luscious. The longer you keep them in the oven, the crispier they get, and the lemon juice help prevent them from burning.
By malmon
on January 31, 2013
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This is the way to eat kale, which is a bit challenging, in my humble opinion. I liked this recipe because it took less time to cook than the others on food network and the result was crispier. I used a ziplock bag and "massaged" the pieces to make sure they were completely covered with oil, then I used the same bag to store them. The chips are best if eaten within 24 hours or they start losing crispness. I tried paprika, just salt, and lemon. All are good choices.
By tstet
on January 29, 2013
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Awesome!!! I added parmesan and the red pepper flakes prior to cooking then put the lemon on at the end...so very delicious!!
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