Kale Chips
- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 10 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 113 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Sodium
- 184 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 10 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 113 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Sodium
- 184 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
Ingredients
10 kale leaves, washed and dried, center stems discarded
Olive oil, for coating kale
1 teaspoon dried Mexican oregano
1 teaspoon za'atar spice
Kosher salt
Directions
- Preheat the oven to 225 degrees F.
- Put the kale leaves in a bowl. Lightly pour the olive oil over the kale until the kale is glistening and coated; do not apply too much oil. Sprinkle the oregano and za'atar over the top of the kale. Season with salt and toss.
- Transfer the kale to a baking sheet. Bake until crispy, 45 minutes to 1 hour, depending on your oven. Cool and serve.
