Italian Kale Chips

A while back I came across this post by Healthy Girl and the City and was slightly intrigued.  Jon and I had been looking for more ways to incorporate kale into our meals but honestly, neither of us were too enthusiastic about it.  Similar to quinoa, we were determined to find a recipe that was delicious and healthy.  A month later I finally got around to making these kale chips and I have to say, Jon and I were BLOWN AWAY!

The recipe is SO simple and the chips taste great.  It’s almost unbelievable that the chips are made from big leafy greens.  The texture is different from a normal chip – You pretty much have to eat the whole kale chip in one bite; no nibbling since the chip itself pretty much crumbles and disintegrates in your mouth.  Sounds kind of weird but I swear I mean that in a good way!

The chips only take about 5-10 minutes of prep work and only require 5 ingredients – 2 of which are salt and pepper!

Preheat your oven to 300 degrees (F) and line a baking sheet with parchment paper or aluminum foil.

Rinse the kale under cold water and pat dry with paper towels.  Tear the leaves away from the stems into bite size pieces (discard stems).  Keep in mind that the chips will shrink during baking.

Place your torn leaves into a mixing bowl and drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper.  Use your hand to combine thoroughly (at least the olive oil is a great moisturizer for your skin! ;)).

Next, place the oil coated leaves on the baking sheet in a single layer.

Bake for 15-20 minutes, or until the chips are crisp.  As I mentioned, they will shrink considerably.  Be careful handling them as they will easily crumble.  Enjoy as a delicious and healthy snack or as a side dish with my Buffalo Chicken Paninis.

Italian Kale Chips

Inspired by Healthy Girl and the City

Serves 2

Ingredients

• 3-4 large kale leaves
• 1.5 tablespoons extra virgin olive oil
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

What to Do

1. Preheat oven to 300 degrees (F) and line a baking sheet with parchment paper or aluminum foil.
2. Rinse the kale under cold water and pat dry with paper towels.
3. Tear the leaves away from the stem into bite size pieces.  Discard stems.
4. Place the torn leaves into a mixing bowl and drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper.  Using your hand or a large spoon, combine thoroughly.
5. Place the oil coated leaves on the baking sheet in a single layer.
6. Bake for 15-20 minutes, or until the chips are crisp.  Be careful handling them as they will easily crumble.
7. Enjoy as a delicious and healthy snack or as a side dish with my Buffalo Chicken Paninis.

You May Also Like:

• Fresh Rainbow Quinoa Salad
• Cool Creamy White Bean Basil Hummus
• Tri-Colored Corn & Bean Salsa

Tags: bake, chips, easy, evoo, extra virgin olive oil, fresh, gluten free, healthy, healthy snack, italian seasoning, kale, kale chips, leafy greens, olive oil, oven, parchment paper, quick, recipes, side dish, snack, vegetables, vegetarian

• October 17, 2012
• Recipes, Side Dishes, Snacks & Appetizers
• 11 Comments