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Food For Thought: Crunchy Baked Kale Chips

April 1st, 2013

Food for Thought, brought to you by the Oregon State Student Health Services Dietitian Lynn Cordes, MS, RD, LD and OSU dietetic intern Sherry Farley

Chips and good nutrition in the same sentence- is it possible?! If you never thought you’d enjoy kale I invite you to try out this delicious and easy recipe. This tasty snack combines the crispy, savory flavor of a potato chip but is packed with more essential nutrients your body needs. Plus, you can make kale chips for a fraction of the price found in stores! To boost the nutrient content even more, and add a yummy cheesy flavor, sprinkle the kale with nutritional yeast before you bake.


Food For thought Recipe

Ingredients
1 bunch fresh kale (about 8 cups, chopped )
1 tablespoon canola or olive oil
1⁄2 teaspoon seasoned salt

Directions
Wash kale leaves.
Cut leaves off of thick stem and thoroughly dry leaves in a salad spinner or by blotting with paper towels. Discard stems.
Tear or cut leaves into bite sized pieces. Place in large bowl.
Drizzle oil over kale and toss to coat well.
Place kale leaves onto cookie sheet.
Sprinkle with salt.
Bake at 350 degrees until edges brown. About 10-15 minutes.
Serve while hot.

* For nutritional information, information about prep time, cooking time, and to adjust ingredients to particular serving sizes, please view this recipe on the Food Hero website

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One Response to “Food For Thought: Crunchy Baked Kale Chips”

  1. Phil Jones says:

    I love Kale here in Ireland we eat Kale on Halloween(samhain) with mashed potato and spring onion

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