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BAKED LOW CALORIE KALE CHIPS RECIPE
Step 1: For step one you will need to set your oven temperature to 350 degrees F, or 175 degrees C.
1 Tablespoon of Extra Virgin Olive Oil
1 Tablespoon of Fresh Lemon Juice
Step 2: For step two please wash and rinse your fresh kale under lukewarm water. Before rinsing my kale I usually spray it with an organic produce spray, as this will ensure that the kale is completely sterile. Once cleaned you should thoroughly dry the kale with a paper towel. Moving right along, take out a kitchen knife and then cut away the fibrous inner stalk that runs up the middle of the plant. Lastly, you will need to shred the kale into medium size chip like pieces.
Step 3: For this step you will want to place your kale chip pieces into a large mixing bowl. Next, take out a smaller mixing bowl and then pour into it your fresh lemon juice, salt, and extra virgin olive oil. Mix the three aforementioned ingredients together using a metal whisk. Once your mixture is completely even and consistent, you will then want to slowly drizzle it over the top of your kale. Using clean hands only, manually toss and mix your kale until it is evenly coated in the oil mixture. It's important to note that you don't want to smash or crumple the kale chips during the mixing phase, as this will cause the veggie to wilt.
Step 4: Next, take out a large baking sheet and fully line it with a non-stick parchment paper. Neatly arrange your oiled and seasoned kale chips out on the paper with very minimal overlapping. You don't want to stack the kale chips on top of each other, as the end result will be a large clump of kale chips stuck together.
Step 5: Slide your kale chips into your oven. I generally use the middle or top oven rack. Bake the kale for 10 to 15 minutes at the preheat temperature that we listed in step one. Remove your kale chips once the outer edges become lightly brown and crispy. Throughout the entire baking process you'll want to watch the chips very closely just to make sure that they don't become overcooked or blackened.
Step 6: Let your freshly baked low calorie kale chips cool down for 5 to 10 minutes before you eat them. They're absolutely delicious served slightly warm from the oven, so be sure to give them a try in this state.
Storage: These delicious baked low calorie kale chips will stay fresh for one week or more. You'll need to store them in an airtight container. They should be kept at room temperature and away from direct sunlight.
Health Benefits: If you're looking for a nutritious low calorie snack that will help you lose weight, then this is the recipe for you. Kale chips are absolutely loaded with vitamin C, especially considering that this recipe calls for fresh lemon juice. Kale chips also contain tons of vitamin A, calcium, vitamin K, and vitamin B6, all of which are essential in maintaining healthy bones, teeth, hair, and skin. Lastly, the extra virgin olive oil in the recipe is full of healthy monounsaturated fat that your body can easily digest and utilize.
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