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Lilly’s Table

 
 
Homemade Tortilla Chips
Sunchoke Salsa
© Lillys-Table.com Photo of Kale Chips
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Kale Chips

from Black Bean Soup with Sunchoke Salsa, Kale & Tortilla Chips, the Week of January 18, 2015.
View the previous or next recipe for this meal.

Kale chips are probably our favorite way to make kale. Roasted with a light drizzle of olive oil, salt and black pepper, if you so choose. They are simple to make and addictive to boot.

Ingredients

  • 1 bunch kale, washed and dried, leave on the stem
  • 1 teaspoon olive oil
  • 1 pinch salt
  • 1 pinch black pepper, optional

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 325. Wash and dry the kale well. Remove the stems of the kale if desired. We leave it intact because we like the chewy texture of the stem and then we discard the tough parts in a bowl on the table. When feeding them to kids, it is best to discard them and tear in smaller pieces.

Spread the kale on a baking sheet. Drizzle the olive oil on to the leaves. Next rub the leaves together and into any oil that has drizzled on the baking sheet.

Sprinkle each leave with a tiny bit of salt and pepper, if desired.

Roast in the oven for 8-12 minutes until the edges of the leaves are crunchy and the inside is still a bit chewy.