| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 bunches fresh kale, stemmed, torn into bite-size pieces
- Extra-virgin olive oil
- Flaky sea salt
- 1 lemon
- Crushed red pepper flakes
Instructions
- Preheat the oven to 350 degrees F.
- Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren’t stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.
Nutrition Facts
| Calories | 147 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 218 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 5 grams |
| Protein | 8 grams |
| Sugar | 0 grams |
Reviews
So good! Perfect with shredded kale
Absolutely DELISH!!!
Yum! Yum! These are chips are delicious & the lemon juice and red pepper flakes are a MUST!
Guy could afford to eat more low calorie recipes like this
very nice great snack
Delicious, crunchy, and healthy! We ate them in literally 5 minutes! Please try, it’s excellent!
Delicious! Turned them halfway through baking time – they were nice and crisp. The lemon is a must!
Very good, but we had to pop it back n the oven for a couple of minutes to crisp them up again.
I liked the flavor so much but they did not stay crispy. I tried them the next day and I had to throw them out. They were chewy and not good.Any idea to keep them crispy?
We added paprika, garlic powder, the red pepper flakes, Kosher salt, and ground black pepper pre-baking, and used the Ziploc freezer bag shake-n-bake technique. We love kale in our house, and this is just another yummy way to eat it. 🙂