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.
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 EVERYTHING KALE CHIPS
Kale a Super-food that your Children will eat as a snack or a side. Or the Guys to enjoy as chips during the game. If you have leftovers try them tossed in a salad, soup, pasta, rice, in a sandwich..... One cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. Also loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer. So don't just garnish with it! It does your body GREAT!
Provided by Rita1652
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 and place rack on lower level in oven.
- Mix the optional dry ingredients together. Mix and match to your likings or use all of them.
- Toss the kale, garlic with oil to coat then sprinkle dry ingredients over to coat evenly.
- Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges. Stirring 1/2 way through. If not crispy cook 5 more minutes till edges are lightly browned.
CRISPY SOY ROASTED KALE CHIPS
When you're jonesing for a crispy, salty snack, satisfy your craving with these nutrient-packed, low-calorie chips. For an even easier option, buy pre-washed, torn kale leaves. Enjoy three cups for only 61 calories!
Provided by Food Network
Time 35m
Yield 4 servings (about 3 cups each)
Number Of Ingredients 3
Steps:
- Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
- Whisk the sesame oil and soy sauce together in a large bowl until the mixture looks creamy. Add the kale and toss to coat.
- Lay about half of the kale out on both baking sheets in a single layer, leaving a little room between leaves. You will need to bake them in batches. Bake in the middle of the oven 6 for 7 minutes, then rotate the sheets and bake until the kale is crispy, another 6 to 7 minutes. Gently transfer it to a platter to cool. Repeat for the remaining kale. Serve once cooled.
OLD BAY CRISPY KALE CHIPS
Here in East Hampton, NY, harvesttime means big bunches of kale from local growers. These crunchy kale chips are delicious, super healthy and easy to make. I make them with seasoning to take the flavor up a notch. For extra zip, add a dash of cayenne pepper. -Luanne Asta, East Hampton, New York
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 300°. Remove tough stems from kale and tear leaves into large pieces. Place in a large bowl and toss with olive oil and seasonings. Arrange leaves in a single layer on greased baking sheets. , Bake, uncovered, 10 minutes and then rotate pans. Continue baking until crisp and just starting to brown, about 15 minutes longer. Let stand at least 5 minutes before serving.
Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CRISPY CHILI KALE CHIPS - KATIE LEE RECIPE - (4.4/5)
Provided by ranmcm
Number Of Ingredients 4
Steps:
- 1. Preheat the oven to 350 degrees F. 2. In a bowl, combine the kale and 1 tablespoon olive oil. 3. Use your fingers to massage the oil into the kale. If it seems dry, add more oil. 4. Season with chili powder and sea salt and toss to coat. 5. Spread the kale onto 2 baking sheets. 6. Bake until the chips look crisp, 10 to 15 minutes, rotating the baking sheets halfway through. Per serving (based on 4 servings): Calories: 67; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates:7 grams; Sugar: 0 grams; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 171 milligrams
CRISPY SOY ROASTED KALE CHIPS
© 2014 Turner Broadcasting System, Inc. All rights reserved. When you're jonesing for a crispy, salty snack, satisfy your craving with these nutrient-packed, low-calorie chips. For an even easier option, buy pre-washed, torn kale leaves. Enjoy three cups for only 61 calories!
Provided by Turner Broadcasting
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
- Whisk the sesame oil and soy sauce together in a large bowl until the mixture looks creamy. Add the kale and toss to coat.
- Lay about half of the kale out on both baking sheets in a single layer, leaving a little room between leaves. You will need to bake them in batches. Bake in the middle of the oven 6 for 7 minutes, then rotate the sheets and bake until the kale is crispy, another 6 to 7 minutes. Gently transfer it to a platter to cool. Repeat for the remaining kale. Serve once cooled.
Nutrition Facts : Calories 60.5, Fat 3.8, SaturatedFat 0.5, Sodium 157.7, Carbohydrate 6, Fiber 1.2, Sugar 0.1, Protein 2.1
CRISPY POTATO CAKES WITH FARMER CHEESE, SCALLION, BLACK PEPPER AND KALE CHIPS
Provided by Bobby Flay
Categories appetizer
Time 40m
Yield 8 servings (about 16 small pancakes)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Lightly drizzle the kale with canola oil and season with salt and pepper. Lay on a baking sheet in a single layer, and bake until just crisp, 12 to 15 minutes.
- Reduce the oven to 250 degrees F.
- Meanwhile, mix the onions, potatoes, egg and 3 tablespoons of the flour in a large bowl until combined. If the mixture feels very wet, add a little more of the flour.
- Heat 1/2 inch canola oil in a large high-sided saute pan over medium heat until it begins to sizzle. Spoon 1 heaping tablespoon of the potatoes per pancake into the pan, spreading into a 2-inch round with a fork. Cook until the bottom is browned, about 5 minutes, and then flip and cook 5 minutes more. Transfer to paper towels to drain and season with salt. Keep the pancakes warm on a wire rack set in a shallow baking pan in the oven.
- Combine the cheese, parsley and green onions in a small bowl and season with salt and pepper.
- Place the pancakes on a serving platter or cutting board, top each with a dollop of the cheese, and garnish with the kale chips.
QUINOA BREAKFAST BOWL WITH CRISPY KALE CHIPS
Make and share this Quinoa Breakfast Bowl With Crispy Kale Chips recipe from Food.com.
Provided by Tia Mowry
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the crispy kale chips: Preheat the oven to 275 degrees F.
- Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes.
- For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes.
- Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside.
- To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings.
Nutrition Facts : Calories 356, Fat 20.9, SaturatedFat 3.7, Cholesterol 186, Sodium 88.2, Carbohydrate 29.7, Fiber 3.5, Sugar 1, Protein 12.5
CRISPY TUSCAN KALE CHIPS
Steps:
- DO NOT WASH KALE TEAR STEMS OFF KALE PLACE KALE IN A BOWL AND DIZZLE WITH OLIVE OIL, PINCH OF RED CRUSHED PEPPERS AND SALT. COAT AT 250 DEGREES FOR 35 MINUTES REMOVE AND SQUEEZE LEMON JUICE ON TOP
QUINOA BREAKFAST BOWL WITH CRISPY KALE CHIPS
Steps:
- For the crispy kale chips: Preheat the oven to 275 degrees F.
- Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes.
- For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes.
- Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside.
- To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings.
OLD BAY CRISPY KALE CHIPS
Here in East Hampton, NY, harvest time means big bunches of kale from local growers. These crunchy kale chips are delicious, super healthy and easy to make. I make them with Old Bay Seasoning to give them a little zing. For spicy chips add a dash of cayenne pepper.-Luanne Asta, East Hampton, New York
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Preheat oven to 300° Remove tough stems from kale and tear leaves into large pieces. Place in a large bowl and toss with olive oil and seasonings. Arrange leaves in a single layer on greased baking sheets., Bake, uncovered, 10 minutes and then rotate pans. Continue baking until crisp and just starting to brown, about 15 minutes. Let stand at least 5 minutes before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love