The baked kale chips are like crunchy potato chips, their speed and ease of preparation will surprise you. Once tasted, you won’t be able to stop.
Simple and light recipe suitable for everyone, great as a non-fried snack or appetizer. Also try the pumpkin chips or carrot chips, or make kale chips with curly kale.
SEASONALITY and harvest of #kale – from October to April (it becomes more pleasant and tender after the first frosts)
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Fall, Winter
- Energy 45.88 (Kcal)
- Carbohydrates 2.75 (g) of which sugars 1.45 (g)
- Proteins 0.67 (g)
- Fat 3.99 (g) of which saturated 0.57 (g)of which unsaturated 0.19 (g)
- Fibers 1.22 (g)
- Sodium 202.02 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Baked Kale Chips
BAKING in a static oven at 338°F (302°F in a fan-assisted mode) on the lower rack, for about 10 minutes.
- 3.17 oz kale (in leaves)
- 1 tbsp extra virgin olive oil
- to taste fine salt (and curry, paprika, pepper, chili, garlic or ginger powder)
- to taste poppy seeds (nigella, mustard, or sesame)
For a sweet and sour taste, add some maple syrup or a little sugar to the seasoning.
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Read the nutritionist’s opinion at the bottom.
Tools
- 1 Baking paper reusable
- 1 Brush kitchen – food
Crunchy Kale Chips
Wash the kale leaves, then pat them dry with a towel. If desired, use a knife to remove the thick, tough part of the stem from each leaf.
Preheat the static oven to 338°F or the fan-assisted oven to 302°F.
Place the kale in a single layer on a baking sheet lined with baking paper (reusable).
Pour the seasoning (oil, salt, and/or spices) into a cup and mix.
Brush each leaf with the flavored oil,
then sprinkle with small seeds (chia, poppy, quinoa, or sesame).
Bake on the lower rack of the oven for 10 minutes, leave the oven door slightly open by inserting the handle of a wooden spoon during the last few minutes of cooking, to dry the vegetables better and make them even crunchier.
Be careful not to burn the kale chips.
VARIATION
Alternative from Cucina Botanica
Prepare a creamy, smooth, and homogeneous batter by blending: nuts, nutritional yeast, salt, spices, and water. Thoroughly coat the kale leaves with this kind of hummus before placing them on the baking sheet. Bake in a fan-assisted oven at 320°F for 10-15 minutes, checking for doneness.
Prepare a creamy, smooth, and homogeneous batter by blending: nuts, nutritional yeast, salt, spices, and water. Thoroughly coat the kale leaves with this kind of hummus before placing them on the baking sheet. Bake in a fan-assisted oven at 320°F for 10-15 minutes, checking for doneness.
Storage
Eat the kale chips within the day, good both hot and cold.
BENEFITS of kale
Nutritionist Leslye Pario says: kale is a wellness powerhouse!
Rich in antioxidants to protect cells. Source of beta-carotene for healthy skin and vision. Great supply of calcium and vitamin K for strong bones. High in fiber for satiety and digestion. It has a purifying and anti-inflammatory effect. Low in calories, but high in nutrients! A true superfood for your health!
