kale chips

Try out this good and good-for-you snack from Delish.com!

Brussels Sprout Chips

lb. brussels sprouts, thinly sliced

olive oil

tbsp. Parmesan,

garlic powder

Kosher salt

black pepper

Caesar dressing,

I made this in the air fryer, it turned out great. I did not need 16 minutes to cook them, more like 10 total in order to cook them.  We used Bolthouse Blue Cheese dressing as our dipping sauce as it's low in calories and fat.

I used Walden Farms thousand island.. has nothing but sodium in it.. Yummy

https://streaming.hearstdigitalstudios.com/72d2e43c-9529-4d6a-a8ed-07e4d1a0fa35/video_rover_16x9_1080p_hd_1523389431_4243.mp4

Snack Smarter With Brussels Sprout Chips

These cheesy kale chips are tossed in a vegan nacho sauce then baked to perfection. They're easy, healthy and SO delicious!

Nacho Cheesy Kale Chips

curly kale

cashews soaked for 2 hours

nutritional yeast

red bell pepper

chili powder

smoked paprika

salt

cayenne more or less to taste depending on your preferences ((optional))

lemon

water

Add the kale to a very large mixing bowl (or separate into two if you don't have one large enough - you need to be able to toss it around).

Add the remaining ingredients to a blender (or food processor) and blend until smooth.&nbsp;Pour the 'cheese' sauce over the kale and mix with your hands until the leaves are covered.

If you have a dehydrator, arrange the kale chips in your dehydrator and dehydrate at 120ºF for 12 - 14 hours, until crispy.&nbsp;

If not, heat your oven to 225ºF. Spread the kale on two baking sheets trying to not overlap as much as possible. Bake for 90 minutes, flipping halfway through (and swapping your pans on the racks).

Allow chips to completely cool before storing in a sealed container or bag. They must be TOTALLY cooled or they won't stay crispy!

https://content.jwplatform.com/videos/Pt63fs5A.mp4

How to make cheesy kale chips. These vegan baked kale chips that are tossed with a delicious nutritional yeast queso. High protein and full of healthy fats!

Vegan Nacho Cheesy Kale Chips

Make your own crispy kale chips at home, thanks to Melissa d'Arabian from Ten Dollar Dinners on Food Network.

Crispy Kale "Chips"

kale,

Sea salt,

Melissa d’Arabian’s Crispy Kale “Chips”.

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.

I am thinking of using this recipe for power greens instead of kale.   Anyone tried that?

Yummy!  My kids loved these heathy chips.

BEST way to cook kale chips. We've tried many techniques. Thanks, Melissa!

Perfect. Love the low temperature for extra crispy and unburnt chips.

Delicious! You can add dry ranch packets and garlic salt too. It's really fun to experiment with!

This was really good and easy! I thought the temperature was too low, but after reading other reviews I followed the directions, but it did take longer than 20 mins. Maybe another 10-15. They did not burn, but were crispy. Definitely will do this again!

I’m Making More! This Recipe works PERFECTLY. I tried them with and Without Salt......I didn’t need the Salt and they still turned out Awesome!, 

For years I’ve been baking these at a much higher temperature and struggled with getting the correct texture (crisp instead of burnt).  These were perfectly done at the lower temp &amp; bake/flip time was perfect.  I used some infused olive oils: meyer lemon olive oil on one batch &amp; jalapeño/cilantro olive oil on another.  Yummy!  It is tricky to get the accurate amount of salt though.  Thank you!

Followed the recipe and they were amazing! 

https://www.foodnetwork.com/videos/melissas-crispy-kale-chips-0170953

Good-for-you chips? Yes, when they're made from kale and baked till crispy.

Melissa's Crispy Kale "Chips"

Foolproof kale chips that are crispy, easy to make, and so versatile! Just 30 minutes required for this healthy, simple snack.

How to Make Kale Chips

curly green or purple kale

Tbsp melted coconut or avocado oil

Preheat oven to 225 degrees F (107 C). Use convection bake if you have it to speed cooking time and help chips crisp up even more.

Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.

Add to a large mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.

Spread the kale over 2 large baking sheets (use fewer or more if adjusting batch size), ensuring the kale touches as little as possible to help them crisp while baking.

Bake for 15 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily.

Remove from oven and let cool slightly - chips will crisp up even more once out of the oven.

Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.

https://www.youtube.com/watch?v=AASq4R2QhiA

Foolproof kale chips that are crispy, easy to make, and so versatile! Just 30 minutes required for this healthy, simple snack.

Full Recipe: https://minimalistbaker.com/how-to-make-kale-chips/
 
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How to Make Kale Chips | Minimalist Baker Recipes

This is the best Baked Kale Chips recipe ever! Homemade crispy kale chips are a delicious, healthy snack made with only five ingredients. Roasting kale chips in the oven keeps them crispy for days!

Crispy Baked Kale Chips

kale (about 6 cups, loosely packed)

almond meal (enough

¼ tsp garlic salt (don’t over salt!)

tsp black pepper

Preheat oven to 325 degrees F.

Lightly grease a large baking sheet, set aside.

In a small bowl, mix together almond meal, garlic salt and pepper. Set aside.

Remove the leafy green part of the kale from the tough stalk, and tear into smaller pieces.

Place kale leaves into a large mixing bowl.

Add 1 TBS olive oil and massage with your hands until every single piece of kale is coated (this is very important. If the kale is not coated with olive oil then it will not hold the rest of the ingredients).

If necessary, add more olive oil 1 tsp at a time until the kale is thoroughly coated.

Sprinkle the almond meal mixture over the oil-coated kale chips.

Toss the mixture carefully with tongs to evenly distribute the dry ingredients on the kale chips. (Be careful to not overmix).

Bake for 25-40 minutes or until the kale is crispy and just begins to brown. Stir halfway through.

Once brown and crispy, let cool completely on the baking sheet.&nbsp;

Remove cooled kale chips from the baking sheet and eat or put in a container with a loosely-fitting lid to store.&nbsp;

https://embed.mediavine.com/videos/jbagodrvhy0tsuw0qavj

This is the best Baked Kale Chips recipe ever! Crispy kale is a delicious, healthy, kid-friendly snack made with only five, nutritious ingredients. Roasting kale chips in the oven keeps them crispy for days!

Baked Kale Chips

Here's what you need: large sweet potato or yam, olive oil, salt, pepper, dried thyme

Sweet Potato Chips Recipe by Tasty

sweet potato

pepper

thyme

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.

Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.

Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.

https://vid.tasty.co/output/12061/mp4_640x640/1476400695

This Air Fryer Kale Chips recipe churns out a batch of deliciously crispy kale chips in just 5 minutes.

Air Fryer Kale Chips

kale (about 5 cups, 8-10 oz)

olive oil (15 mL)

Optional flavorings (see notes)

Prep: Wash and dry kale. Cut the leaves away from the spine, then roughly tear the leaves into bite-sized pieces. Massage oil into the leaves, making sure each piece of kale has a thin coat of oil. Sprinkle with salt and toss to coat.

Transfer: Lay kale in a single layer in your air fryer basket, uncurling the leaves as much as possible while keeping them from overlapping too much (you may need to cook in batches).

Cook: Air fry for 4 to 5 minutes at 375°F (190°C), shaking the pan once to help them cook evenly. Keep a close eye on them after 3 minutes. They’re done when crispy!

Easy, baked kale chips in just 30 minutes with 8 ingredients! Cheesy, crispy, and nutrient-packed!

30-Minute Cheesy Kale Chips

kale leaves ((washed, thoroughly dried // stems removed))

Tbsp grape seed, olive or avocado oil

raw cashews

Tbsp sunflower seeds

yeast ((divided))

salt + black pepper

cayenne pepper ((optional))

Preheat oven to 300 degrees F (148 C).

Add kale to a large mixing bowl and drizzle with oil. Use hands to massage the kale to soften its texture and disperse the oil. Set aside.

Add cashews, sunflower seeds, 4 Tbsp nutritional yeast (12 g // amount as original recipe is written // adjust if altering batch size), salt, pepper, garlic pepper, and cayenne pepper (optional) to a food processor or blender and blend/pulse into a fine meal, scraping down sides as needed.

Add spice mixture to the kale and toss with hands to distribute, working it into the grooves so it's thoroughly coated.

Divide kale between 2 large baking sheets (or more if increasing batch size) and spread into an even layer, making sure the pieces aren't overlapping to ensure crispiness. You may need to bake them in two batches depending on size of baking sheets.

Sprinkle the kale with remaining 1-2 Tbsp (3-6 g // amount as original recipe is written // adjust if altering batch size) nutritional yeast for extra flavor and bake for 15 minutes. Then remove from oven and toss/flip kale to ensure even baking.

Bake for 5-10 minutes more, or until chips are crispy and golden brown. Watch carefully to ensure they don't burn. Let cool slightly before enjoying.

Once completely cooled, store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins fading past 24 hours, so enjoy as close to baking as possible!

Here's what you need: kale, olive oil, salt, pepper, paprika

Kale Chips Recipe by Tasty

kale

paprika

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Remove the kale leaves from the thick stems, then chop into bite-size pieces. In a medium bowl, top the kale with the olive oil. Mix the seasonings and add to the kale. Toss until fully coated.

Arrange seasoned kale on a baking sheet, ensuring the chips don't overlap. Bake for 10-15 minutes, until the edges are brown, but not burnt. Let cool to room temperature.

Deliciously healthy 5-ingredient kale chips made in the oven. Vegan, gluten-free and oil-free.

Cheesy Oil-Free Kale Chips (oven; low temp)

lacinato kale

Tbsp tahini

Tbsp mustard

tsp apple cider vinegar

yeast

Preheat oven to 250 degrees F (120 C), and line two large baking sheets with parchment.

In a small bowl combine the 1 1/2 tablespoons tahini, 1 tablespoon mustard, 2 teaspoons vinegar, 1 tablespoon nutritional yeast, and pinch of salt. Whisk together with a fork. The consistency will be thick and paste-like.

Wash and dry the kale. Remove stems and cut into pieces approximately 3 x 3 inches. Irregular shapes are fine, too. *Having smaller, similar-sized pieces helps the kale dry more uniformly. But if you are short on time and don&#x27;t want to cut/tear into pieces, the leaves can be left whole (after stems are removed; see photo). Increase bake time by 5 to 10 minutes.

Use your hands to massage the cheesy sauce into the kale. A thin coat is best. Place kale on the prepared baking sheets in a single layer. Pieces that are overlapping won&#x27;t dry.

Bake for about 20 minutes or until the kale is dried and crispy. Serve right away, or cool completely before storing.

Crunchy and healthy Keto Zucchini Chips Dehydrated with proven perfect tasty results at all times. Wonderfully flavored and filled with crispiness for your next easy low-carb snack, those Gluten-Free, Grain-Free, Low Carb, and Diabetic Friendly keto chips will become a favorite for all.

Zucchini Chips Dehydrated

Zucchini

Tablespoons of freshly ground thyme

sesame seeds

Teaspoon of garlic

Prepare ingredients and clean

Cut Zucchini into slices

Cut them into a thin slices either on a bread/meat cutting machine, or by hand at the thinnest. I have used bread machine on N1.

Oil and Season

Place all the zucchinis into a bowl, sprinkle with olive oil, freshly ground thyme, sesame seeds, salt and garlic.

Mix all together

Gently mix all together and place it onto the dehydrator plates.

Dehydrate

Switch the dehydrator onto the highest ( in my case it is 70 C or 158 Fahrenheit)

Swap trays

Switch the plates every 2 hours to get the drying process evenly.

Enjoy and Store

Once done store it in the airtight container or enjoy it in 2 minutes as we did ( or one person in our family did)

https://mediavine-res.cloudinary.com/video/upload/bvmooavgzfimoshbarlh.mp4

These crispy kale chips have a cheesy, savory flavor thanks to nutritional yeast and a touch of salt.

Nutritional Yeast Kale Chips

kale (7-9 ounces with stems)

olive oil (see note

Preheat the oven to 275F.

Remove the stems from the kale leaves using a knife or your hands. Tear each leaf into about 2 inch pieces. The pieces should be roughly the same size but don&#39;t need to be exact.

Rinse kale leaves to remove any dirt or debris. Dry with a salad spinner or pat dry with clean towels.

In a large bowl, toss together the kale pieces and olive oil so that each piece of kale is fully coated in oil.

Place kale pieces on a large sheet pan. Sprinkle with nutritional yeast and salt.

Spread the kale pieces out so that they aren&#39;t overlapping one another. You may need to cook the kale in batches.

Cook the kale at 275F on the middle oven rack for 15-20 minutes. Start checking kale at 10 minutes to avoid burning it. The kale is ready when crisp and crackly but not browned. It will firm up a little as it cools.

Season with additional nutritional yeast if desired. Kale chips are best enjoyed immediately after cooking them.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1651677094/zvchiyxhfkbcocswvkva.mp4

These cheesy kale chips are seasoned with nutritional yeast for a savory, crispy snack! They are made with just 4 ingredients and are ready in under 30 minutes.

Cheesy Kale Chips with Nutritional Yeast

These oven baked kale chips are an addictive low calorie snack that you&#39;re going to love. Including multiple seasoning options, like Ranch and Dorito!

How To Make Oven Baked Kale Chips

Prep: Preheat oven to 300°F (150°C). Wash and dry kale. Cut the leaves from the spine, then roughly tear the leaves into bite-sized pieces.

Flavor: Massage oil into the leaves, making sure each piece of kale has a thin coat of oil. Sprinkle with salt and toss to coat.

Cook: Lay kale in a single layer on a baking sheet, uncurling the leaves as much as possible while keeping them from overlapping too much (you may need two baking sheets). Bake for 8 to 12 minutes, keeping a close eye on them after 8 minutes. They’re done when crispy but not brown (will become more crispy as they cool).

No-fail salty kale chips with only 3-ingredients and 5 minutes to bake. They're so easy to make and so addictive. It's impossible not to eat the whole bowl, and will convert any skeptic into a kale lover.

no-fail salty kale chips

tbsp avocado oil

tsp sea salt

Preheat oven to 450F/230C. Tear kale leaves from stems and then tear into smaller bite sized pieces (about 5 cm in length). Toss in a big mixing bowl and drizzle with avocado oil. Massage to lightly coat kale evenly throughout. Sprinkle with sea salt and massage again.

Line a baking tray with parchment paper and pour kale onto tray spreading evenly throughout, so that there is no overlapping. Bake kale in the oven for 5 minutes. (Check during the last minute to ensure they're not burning. They should brown a bit, but not go black). Remove from oven and let cool slightly (1-2 minutes).

Taste kale chips to ensure they're evenly crisp. If not, gently move kale chips around on tray, and place back in the oven for one more minute. (Keep close watch to ensure they don't burn). Transfer kale chips to a sharing bowl, optional to sprinkle with cayenne pepper.

https://www.youtube.com/watch?v=yvhmI-wSLB0

How to make No-Fail Kale Chips. Only 3 ingredients and 5-minutes bake time for perfectly crisp and salty kale chips. It's impossible not to eat the whole bowl.

Full Recipe: https://bit.ly/2Ka96YY
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Top 14 kale chips recipes from across the web

The most viewed kale chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Brussels Sprout Chips

Nacho Cheesy Kale Chips

Crispy Kale "Chips"

How to Make Kale Chips

Crispy Baked Kale Chips

Sweet Potato Chips Recipe by Tasty

Air Fryer Kale Chips

30-Minute Cheesy Kale Chips

Kale Chips Recipe by Tasty

Cheesy Oil-Free Kale Chips (oven; l...

Zucchini Chips Dehydrated

Nutritional Yeast Kale Chips

How To Make Oven Baked Kale Chips

no-fail salty kale chips

Top 14 kale chips recipes from across the web

The most viewed kale chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brussels Sprout Chips

Nacho Cheesy Kale Chips

Crispy Kale "Chips"

How to Make Kale Chips

Crispy Baked Kale Chips

Sweet Potato Chips Recipe by Tasty

Air Fryer Kale Chips

30-Minute Cheesy Kale Chips

Kale Chips Recipe by Tasty

Cheesy Oil-Free Kale Chips (oven; l...

Zucchini Chips Dehydrated

Nutritional Yeast Kale Chips

How To Make Oven Baked Kale Chips

no-fail salty kale chips

The most viewed kale chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine