Kale chips. Be sure to use the "curly" kale variety as it tend to be less bitter. DO NOT EXPECT them to taste like potato chips. that was just an expression I used in the description. Kale is a nutritional powerhouse and rich in calcium and other vitamins.

Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Trisha uses kale coated in a spicy sauce to make healthy chips. By baking at a low temperature for a longer period of time, the kale gets crispy without browning or burning, yielding perfectchips every time. You can cook Kale chips using 3 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Kale chips

Prepare 1/2 bunch of kale.
Prepare 1 tbs of olive oil.
You need of Salt&pepper.

How to Make Kale Chips It all starts with washing and drying the kale, then removing the stems and tearing the kale into smaller pieces. Kale Chips These crunchy, addictive chips will have your whole family begging for more kale. They are wonderful served alongside sandwiches, on their own as an afternoon snack, or crumbled atop. Lay on a baking sheet and toss with the olive oil and salt.

Kale chips step by step

Preheat oven to 350° and line baking sheet with parchment paper..
Wash kale and remove leaves from stems and tear into small pieces. Toss with olive oil and any seasonings you want..
Line kale on baking sheet, do not overlap leaves. Sprinkle parmesan cheese on top of kale. Bake 10-12 minutes..

Bake until crisp, turning the leaves. Kale chips are great as a snack, of course — eat them anytime you'd reach for potato chips or pretzels. But they're also delicious served alongside eggs for breakfast, packed into a grain bowl for lunch, or served alongside a protein for dinner. Dense in vitamins A, C, and K, fiber, and calcium, kale is one of the healthiest foods you can eat -- and it makes irresistible chips. Low energy density foods have a relatively low number of calories per unit volume, while high energy density foods have more calories for their size.