Prep time: 10 minutes
Total time: 20 minutes
These chips are a cinch to make, a healthy, low- calorie alternative to fried potato chips. Feel free to use your favorite spices or seasoning salt. Recipe from the Atlanta Journal-Constitution. (For another version, see Kale 101.)
1 bunch kale
1 tablespoon extra-virgin olive oil
2 teaspoons vinegar (optional)
1 teaspoon sea salt
Rinse kale in a colander. Remove the tough inner stems. If using curly kale, discard the stems and tear kale into potato-chip size pieces. If using lacinato kale (also known as dinosaur kale, black kale or Tuscan kale) remove stems with a sharp knife, leaving two long strips.
Thoroughly dry the kale pieces, preferably with a salad spinner. If you don't have a salad spinner, gently dry with a soft dish towel.
Heat oven to 350 degrees. Line a large baking sheet with parchment paper.
Dump the kale into a large bowl. Drizzle with olive oil, and toss until the chips are evenly coated. Add vinegar (if using) and toss again. Place kale on baking sheet in a single layer. Bake for 10 minutes or until the chips are just crisp. (You may need to bake in more than one batch. Be careful not to over-bake; kale chips burn easily.)
Remove from oven. Season with sea salt. Serve immediately. Store any leftovers in an airtight container.
Per serving: 39 calories (percent of calories from fat, 77), 1 gram protein, 2 grams carbohydrates, trace fiber, 3 grams fat (trace saturated fat), no cholesterol, 177 milligrams sodium.
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