Healthy recipe: Kale chips

Rendement: 4 servings, about 2 cups each

Portions : 4

Temps actif : 25 minutes

Temps total: 25 minutes

Pour prendre de l'avance : Store in an airtight container at room temperature for up to 2 days.

Description de la recette :

Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don’t overcrowd the pans.

Ingrédients de la recette :

1. 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups)

2. 1 tablespoon extra-virgin olive oil

3. 1/4 teaspoon salt

Étapes de la recette :

1. Position racks in upper third and center of oven; preheat to 400°F.

2. If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)

3. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

Nutrition de la recette :

Par portion: 110 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 16 g carbohydrate; 0 g added sugars; 5 g protein; 6 g fiber; 210 mg sodium; 642 mg potassium

Bonus nutritionnel : Vitamin A (767% daily value), Vitamin C (192% dv), Calcium (20% dv), Potassium (18% dv)

1 portion de glucides

Des échanges: 4 nonstarchy vegetable, 1 fat