Crispyeverythingkalechips Recipes
KALE CHIPS, THREE WAYS
Provided by Valerie Bertinelli
Time 50m
Yield 6 servings (about 3 cups)
Number Of Ingredients 9
Steps:
- For the classic: Preheat the oven to 300 degrees F.
- Place the kale in a 2-gallon resealable plastic bag. Add the oil and shake and massage the kale to coat each piece entirely. Season with salt and pepper and shake again.
- Spread the kale in a single layer on 2 large baking sheets. Bake until the leaves become crispy, 22 to 26 minutes. If any leaves remain flexible (as opposed to a crisp crunch), return them to the oven for 2 minutes more. Allow to cool completely before transferring to a serving bowl or storage container.
- For the Italian-style: Follow the directions for the classic kale chips. Immediately after removing the kale from the oven, toss the leaves with the cheese and pine nuts until evenly incorporated throughout.
- For the seaside spice: Follow the directions for the classic kale chips. After seasoning the kale with salt and pepper, add the seafood seasoning and cayenne to the bag and massage into the leaves. Immediately after removing the kale from the oven, toss with the lemon zest.
Nutrition Facts : Calories 54, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 142 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 0 grams
KALE CHIPS
Crispy, crunchy, and nutritious! I used Spanish sherry vinegar, but any vinegar you like the flavor of will work. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.
Provided by Theresa Peters
Categories Appetizers and Snacks Snacks Kids Healthy
Time 50m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
- Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). 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.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
- Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 22.5 g, Fat 8.3 g, Fiber 4.5 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 256.7 mg
CRISPY EVERYTHING KALE CHIPS
Kale a Super-food that your Children will eat as a snack or a side. Or the Guys to enjoy as chips during the game. If you have leftovers try them tossed in a salad, soup, pasta, rice, in a sandwich..... One cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. Also loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer. So don't just garnish with it! It does your body GREAT!
Provided by Rita1652
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 and place rack on lower level in oven.
- Mix the optional dry ingredients together. Mix and match to your likings or use all of them.
- Toss the kale, garlic with oil to coat then sprinkle dry ingredients over to coat evenly.
- Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges. Stirring 1/2 way through. If not crispy cook 5 more minutes till edges are lightly browned.
CRISPY KALE "CHIPS"
Make your own crispy kale chips at home, thanks to Melissa d'Arabian from Ten Dollar Dinners on Food Network.
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F.
- Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
CRISPY KALE CHIPS WITH KEFIR RANCH DIP
Make and share this Crispy Kale Chips With Kefir Ranch Dip recipe from Food.com.
Provided by LifewayRecipes
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat your oven to 200 degrees.
- Wash kale and remove the stems. Rip clean kale into bite-sized pieces and dry thoroughly.
- Gently massage kale with vinegar and oil (try not to crush it) and place in a single layer on baking sheets lined with parchment paper.
- Sprinkle with salt - go easy on the salt, you can always add more after baking.
- Place the kale in the oven, and prop the door open - bake for 10 minutes, and check on the progress. Rotate sheets if necessary.
- Keep baking in 10 minute increments until the kale is dry and crispy, approximately 20-30 minutes.
- To make the dip, mix all of the dip ingredients (kefir, mayonnaise, dill, parsley, garlic salt, onion, salt, black pepper) together in a bowl and refrigerate for 2 hours before serving.
- *If you don't mind a thinner dip, omit the mayo and use a full cup of kefir.
Nutrition Facts : Calories 190.9, Fat 12.3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 260.1, Carbohydrate 19.1, Fiber 2.4, Sugar 1.9, Protein 4.2
"EVERYTHING" PITA CHIPS
These are just homemade pita chips fashioned after the "everything" bagel. Pretty easy to make. I inserted measurements because Food.com made me but I really just sprinkled all the stuff on top so I am not sure how much I actually used. I am just guesstimating.
Provided by kristinflander
Categories < 30 Mins
Time 25m
Yield 192 chips, 12 serving(s)
Number Of Ingredients 9
Steps:
- Tear pita pockets in half so you have 2 half circles. Cut each half circles into smaller triangles. (about 8 triangles each).
- Spray (or brush) a cooking sheet with olive oil. Place Pita triangles with the rough side up. Spray (or brush) each triangle with olive oil.
- Sprinkle the remaining ingredients on top of the the pita triangles. You can adjust measurements according to your taste.
- Bake at 350 for 5-7 minutes or until the bottom of the chips are browned. I like mine a little toastier so I turned the broiler on for a couple minutes and toasted the top side too.
Nutrition Facts : Calories 148.8, Fat 6.7, SaturatedFat 0.9, Sodium 759.7, Carbohydrate 20, Fiber 3, Sugar 0.6, Protein 3.9
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