Crisp and Crunchy Kale Chips 

Makes 4 servings 

Serving size: 1 cup 

The after-school snack frenzy is here, and your kids are probably tired of the usual carrot or celery sticks. Instead, wind down the afternoon with this fun and tasty recipe that is sure to please the savory snack lovers in your home. 

Ingredients 

5 to 6 cups kale, washed and chopped 

2 teaspoons olive oil 

¼ teaspoon salt 

¼ teaspoon ground black pepper 

Directions 

1. Preheat oven to 350 degrees. While oven preheats, rinse kale under cold water.
2. Remove the leaves from stems (discard) and tear into bite-size pieces. Pat dry with a paper towel. 
3. In a large bowl, toss kale with olive oil, salt and pepper.
4. Spray two baking sheets with nonstick cooking spray. Arrange the seasoned kale leaves evenly on both sheets. 
5. Bake until crispy, about 10 to 15 minutes. Watch closely so they do not burn. 

Contributor: Elizabeth Coover, RD, CSP, LDN