Best Kale And Zucchini Chips Recipes
BAKED KALE CHIPS
These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.
Provided by LucyDelRey
Categories Appetizers and Snacks Snacks Kids Quick and Easy
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Nutrition Facts : Calories 58 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 185.1 mg
KALE AND ZUCCHINI CHIPS
I made the zucchini chips for something different. Then I found that you can make kale chips the same way. They are excellent! I had to give measurements, but adjust the salt and parmesan cheese according to taste.
Provided by Small Town Cook
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350. -- Will need two cookie sheets.
- Wash zucchini and kale. Dry well.
- Slice zucchini thin. Place on cookie sheet.
- Slice thick stems off and place kale leafs on cookie sheet.
- Spray zucchini and kale with cooking spray.
- Sprinkle with garlic salt and parmesan cheese.
- Bake 15 minutes or until crisp but not burned.
Nutrition Facts : Calories 47, Fat 1.6, SaturatedFat 0.8, Cholesterol 3.7, Sodium 87.5, Carbohydrate 6, Fiber 1.3, Sugar 0.6, Protein 3.6
KALE CHIPS, THREE WAYS
Provided by Valerie Bertinelli
Time 50m
Yield 6 servings (about 3 cups)
Number Of Ingredients 9
Steps:
- For the classic: Preheat the oven to 300 degrees F.
- Place the kale in a 2-gallon resealable plastic bag. Add the oil and shake and massage the kale to coat each piece entirely. Season with salt and pepper and shake again.
- Spread the kale in a single layer on 2 large baking sheets. Bake until the leaves become crispy, 22 to 26 minutes. If any leaves remain flexible (as opposed to a crisp crunch), return them to the oven for 2 minutes more. Allow to cool completely before transferring to a serving bowl or storage container.
- For the Italian-style: Follow the directions for the classic kale chips. Immediately after removing the kale from the oven, toss the leaves with the cheese and pine nuts until evenly incorporated throughout.
- For the seaside spice: Follow the directions for the classic kale chips. After seasoning the kale with salt and pepper, add the seafood seasoning and cayenne to the bag and massage into the leaves. Immediately after removing the kale from the oven, toss with the lemon zest.
Nutrition Facts : Calories 54, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 142 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 0 grams
BAKED ZUCCHINI CHIPS
I love using these as a healthier alternative to fries or chips with my meals. Very yummy!
Provided by laureng
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
- Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 13.4 g, Cholesterol 2.4 mg, Fat 8.5 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 311.1 mg, Sugar 2.4 g
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