Baked Kale Chips Recipe | Nutritional Therapy for IBD

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Recipes

Baked Kale Chips

Crunchy baked kale chips with olive oil

Prep:

15 minutes

Cook:

10-15 minutes

6 servings

Medium

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Ingredients

1 bunch kale (about ½ pound)

1 TBSP extra virgin olive oil

Seasoning to taste (salt, pepper, herbs, spices)

1 bunch kale (about 227 grams)

1 TBSP (15 ml) extra virgin olive oil

Seasoning to taste (salt, pepper, herbs, spices)

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Dietary Therapies

IBD-AID P3

SCD

mSCD

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Kosher

Disease state

Recipe PDF

Instructions

Preheat an oven to 350°F (180°C).
Line a cookie sheet with parchment paper.
With a knife or kitchen shears, carefully remove the leaves from the thick stems of kale and tear into bite size pieces.
Wash and thoroughly dry kale with a salad spinner.
Drizzle kale with olive oil and sprinkle with any seasonings you like.
Bake until the edges brown but are not burnt, 10-15 minutes.