Crispy and chewy these "chips" are a fave in my house, and are a great way to use up leftover kale. Enjoy these as is or crunch them up a little and tnen mix them into a big bowl of popcorn. Yum!
- 1/2 bunch kale
- 2 teaspoon(s) olive oil
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) garlic powder
- OVEN: Preheat your oven to 300F (150C). AIR-FRYER: Preheat your air-fryer to 375F.
- Remove the stems from the kale and tear the leaves into large chunks. Add the kale to a large bowl with the oil, salt, and garlic powder, then use your hands to massage the leaves with the seasoning making sure to coat everything.
- OVEN: Spread the kale pieces in a single layer over a large baking sheet. Bake for 20 - 25 minutes, stopping to check them often, rotating the pan to make sure they all cook evenly. Be sure to keep a close eye on them at the end to ensure they don't burn. Remove from the oven when they look crispy and are some pieces are lightly browned. Allow to cool on the pan for a few minutes to crisp up even more.AIR-FRYER: Add the kale chips to your air-fryer and cook for 4 - 5 minutes, stopping to shake halfway through, until the kale chips are crispy and lightly browned around the edges. Keep a close eye on them to make sure that they don't burn.
Oil-free: for oil-free, sub the oil for vegetable broth or apple cider vinegar. Make sure to keep an extra close eye on the kale chips as they can burn easily.
Serving: 1serving (recipe makes 2 servings) | Calories: 53kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 303mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3247IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 1mg
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