LEMON KALE CHIPS
We are loving these Lemon Kale Chips. I can't make enough of them --the boys scarf them down hot out of the oven. Yesterday, they ate 3 batches, yes you heard that right, 3 batches of kale chips, after school. Of course, like everything else I make, these are gluten free. http://www.elanaspantry.com/lemon-kale-chips/
Provided by Elanas Pantry
Categories Lunch/Snacks
Time 17m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Chop kale into ½ inch pieces.
- Place kale in a large bowl.
- With hands massage oil, lemon juice and salt into kale.
- Place kale on parchment lined baking sheet.
- Bake at 350° for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
- Cool and serve.
Nutrition Facts : Calories 86.5, Fat 7.1, SaturatedFat 1, Sodium 167.2, Carbohydrate 5.6, Fiber 1, Sugar 0.2, Protein 1.7
CRISPY LEMON GARLIC KALE CHIPS
Provided by Nancy Fuller
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the chips: Preheat the oven to 350 degrees F and place a rack in the center of the oven.
- Place the kale on a sheet pan in an even layer. Sprinkle the lemon zest and granulated garlic over the kale. Drizzle the oil over the top and sprinkle salt and pepper to taste. Bake until crisp, about 20 minutes.
- For the dipping sauce: In a medium bowl, whisk the sour cream, buttermilk, lemon juice, cumin, paprika and some salt and pepper until combined. Serve with the kale chips.
CRISPY KALE CHIPS WITH LEMON
Provided by Guy Fieri
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- 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, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 218 milligrams, Carbohydrate 24 grams, Fiber 5 grams, Protein 8 grams, Sugar 0 grams
CRISPY KALE "CHIPS"
Make your own crispy kale chips at home, thanks to Melissa d'Arabian from Ten Dollar Dinners on Food Network.
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F.
- 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.
POTATO AND KALE CHIPS WITH LEMON MAYONNAISE
Provided by Giada De Laurentiis
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Chips: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.
- Using a mandoline slicer or a sharp knife, slice the white potatoes and the sweet potatoes into 1/8-inch thick slices. Put them in a bowl and drizzle with olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets and bake for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes until brown and crispy, about 6 to 8 minutes longer. Season the chips with salt and pepper, to taste.
- Mayonnaise: In a small bowl, combine the mayonnaise, lemon juice and lemon zest. Season with salt and pepper, to taste.
- Transfer all the chips to a large bowl and serve with the mayonnaise.
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