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Kale Chips with Lemon and Sea Salt

2 large bunches, tough stems removed and leaves sliced crosswise into 2 inch ribbons
2 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon
Flaked sea salt or other coarse salt for sprinkling (nutritional info assumes 1 tsp)

Preheat to 400°F.

If kale is wet, very thoroughly pat dry with a clean kitchen towel and transfer to a large bowl. Drizzle the kale with oil and using your hands, massage the oil onto the kale leaves to evenly coat.

Fill each of 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.

Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

Let chips cool on baking sheets, sprinkle with lemon zest and salt, and toss gently to coat.

Makes 8 two-cup servings

Nutritional information per serving:
Calories 96; Fat 3g; Protein 4g; Sodium 349mg; Carbs 14g; Fiber 2g
Vitamin A 412%; Vitamin C 270%; Calcium 18%, Iron 12%

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Richter Reco


Sharon Richter, RD
200 W 57th St
New York, NY 10019
Phone: 212.977.7779

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