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Fast and Easy Kale Chips

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“I'm allergic to nuts, peanuts and seeds, so I cannot eat almost all processed chips because they are made with oil made from nuts or seeds (sunflower, palm etc...). I came up with this to satisfy my salty chip cravings.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 bunch kale, remove center stem, tear into 2-inch pieces
  • sea salt, to taste
  • canola cooking spray
  • reynolds non-stick aluminum foil

Directions

  1. Preheat oven to 425 degrees.
  2. Line 2 large baking sheets with Reynolds Non-Stick foil and then spray with canola oil. If you don't have non stick foil, use regular foil with a little more oil spray.
  3. Place 2" kale pieces in single layer, do not overlap.
  4. Spray lightly with oil.
  5. Salt, to taste. (go easy).
  6. Bake for 8-10 minutes, until crispy. Check after 8 minutes. Time will depend on the size of your kale pieces and how curly.
  7. I try to lay my pieces out flat.
  8. I wait until I see a spot or two of brown on the thin or small pieces.
  9. Remove and enjoy.

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