How To Make Kale Chips


Staples of the Fourth of July are the fireworks and flags, but everyone knows it’s actually all about the food. When most people think of a summer cookout, they dream of hot dogs and hamburgers, creamy potato salad and chips – all delish, but high in calories and carbs.   It can seem nearly impossible to pass up the chips for healthier choices such as veggies.  So today we’re happy to share a healthy and tasty recipe for Kale Chips from Jennifer Christman, RD and Nutrition Manager at MedifastWe hope you’ll give them a try and make the chip swap at some of get-togethers and gatherings this summer.

Kale Chips

Prep time: 5 minutes   Cooking time: 12 minutes    Yield: 4 servings


  • 1 large bunch kale (about 6 cups), tough stems removed, leaves torn, washed
  • 1 Tbsp extra-virgin olive oil
  • ¼ tsp salt


  1. Position racks in upper third and center of oven, and preheat to 400° F.
  2. Pat kale dry with paper towel; transfer to a large bowl.
  3. Drizzle kale with oil, and sprinkle with salt. Massage the oil and salt onto the kale leaves to evenly coat.
  4. Fill two baking sheets with a layer of kale, making sure the leaves don’t overlap.
  5. Bake about 8-12 minutes, until most leaves are crisp, switching the pans back to front and top to bottom halfway through. (If baking a batch on just one sheet, start checking after eight minutes to prevent burning.)

Per serving: 80 calories | 3g fat  | 9g carbohydrates | 3g protein

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