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Serve this crispy kale an appetizer or snack immediately—the leaves lose their crunch after a couple of hours.
1. Preheat oven to 325°F. Coat baking sheet with cooking spray.
2. Tear kale into 3-inch pieces, removing tough stems. Transfer leaves to bowl.
3. Toss kale leaves with olive oil in bowl, until well coated. Spread on baking sheet, and bake 15 minutes. Turn kale with tongs, and bake 10 to 15 minutes more, or until edges are browned and leaves are crispy. Sprinkle with salt. Serve warm or cold.
- Serving Size 1/3 cup
- Calories 66
- Carbohydrate Content 5 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 1 g
- Protein Content 2 g
- Saturated Fat Content 1 g
- Sodium Content 184 mg
- Sugar Content 0 g