The next time you get a craving for something crunchy, instead of diving headfirst into a bag of chips, try these kale chips instead.
Pro tip: Watch Beachbody Super Trainer and Ultimate Portion Fix creator Autumn Calabrese and her brother chef Bobby Calabrese teach you how to make crunchy nachos using kale chips on FIXATE, the exclusive Beachbody On Demand cooking show.
Want an easy way to get kids, and adults, to snack healthy? Kale and a little olive oil are all you need to make these healthy, crunchy kale chips.
- 1 bunch kale leaves, about 6 oz
- 1 Tbsp olive oil
- parchment paper (optional)
- no-salt seasoning blend of your choice
Preheat oven to 350° F.
Remove kale leaves from stems. Tear leaves into bite-sized pieces. Discard stems.
Wash and thoroughly dry kale with a salad spinner or paper towel.
Line large baking sheet with parchment paper, if desired. Set aside.
Combine kale and oil in a medium bowl; toss gently to blend.
Add seasoning if desired; mix well.
Arrange kale on prepared baking sheet in a single layer.
Bake for 15 to 18 minutes, or until crisp.
Transfer onto a wire rack or paper towels; cool.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
A great snack(tional).
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.