Guiltless, Heart-Healthy Chips with a Kick!

Here’s a tough habit to break… not eating the entire chip bag. Limiting ourselves to an appropriate “portion” of tortilla chips, potato chips, pretzels (you get the gist) is challenging… Give healthy hearty kale a go. By seasoning it and baking it, the kale actually becomes crunchy like a chip. (Skip the cayenne if you can’t take the heat.)

READ: What’s All the Hoopla About Kale?

Size: about 4 servings

1 bunch (12 oz) fresh kale
1 tbsp olive oil
1/4 tsp salt
1/4 tsp coarse ground black pepper
1/8 tsp cayenne peeper (optional)


Preheat oven to 300F. Line two large baking sheets with parchment paper; set aside.

Remove and discard thick stems from kale. Tear leaves into bit-size pieces. Rinse and ry in a salad spinner or pat dry with paper towels.

In a large bowl combine kale, oil, salt, black pepper, and if desired, the cayenne pepper, “massaging” with your hands to thoroughly coat. Arrange in a single layer on the prepared baking sheets. Bake for 20 minutes. Stir gently. Bake for 2 to 4 minutes more or until completely dry and crisp, being careful not to burn. (Store the cooled chips in an airtight container. If needed… re-crisp the chips by baking them in a 325F oven for 3-4 minutes.)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ