Kale Chips

These crispy kale bites are a great way to get in a serving of vegetables without giving up the potato chip crunch.

Ingredients

1 to 3 bunches of kale
2 Tablespoons olive oil

Try these spices or choose your favorite:

Black or white pepper
Cayenne pepper
Cumin & curry powder
Garlic salt or powder
Italian seasoning
Lemon juice
Salt

Directions

Wash hands with warm, soapy water.
Preheat oven to 350°F.
Line a cookie sheet with parchment paper (optional).
Wash and dry kale.
Remove the leaves with a knife, kitchen scissors, or your hands. Tear into bite-sized pieces. Discard the stems.
Drizzle oil and massage into kale to spread it evenly. Add desired seasonings.
Bake 10 to 15 minutes or until kale is crispy and edges are browned but not burned.

Makes 6 servings

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our income-qualification page to learn more.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer.

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.