If you are looking for a way to use lacinato kale (sometimes called dinosaur kale or Tuscan kale) then I have a great recipe to share with you today! This easy baked Kale Chip recipe is made with only a few ingredients and takes very little prep time to make! It makes a great crunchy and healthy snack for kids and adults alike!
1 large bunch lacinato kale
1 tablespoon extra virgin olive oil
¼ teaspoon salt, or to taste
- Arrange oven racks to evenly space them in the upper and lower third of the oven. Preheat the oven to 325’F.
- Remove and discard thick ribs and stems of kale. Tear or chop into bite-size pieces. Rinse and spin dry in a salad spinner.
- Toss kale with oil and salt using clean hands. Spread out evenly onto two large, rimmed baking sheets.
- Bake, turning once halfway through, until crispy, about 18 minutes. Season with additional salt if desired.
One bunch of kale yields about 8 cups leaves with the ribs removed and torn.
Cooked kale chips can be stored in an airtight container at room temperature up to 3 days. Note that chips that were not completely crispy will become even less so if stored this way.
- Serving Size: 2 cups
- Calories: 128 calories
- Sugar: 4 g
- Sodium: 262 mg
- Fat: 6 g
- Saturated Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 6 g
- Protein: 8 g