Recipe: Baked kale chips

Recipe: Baked kale chips

You've heard of kale recently; it's been all the rage on the blogosphere (and on our plates) for some time now. The reason for this? It's a little concentrate of vitamins and minerals, and it's delicious! In soups, in frying pans, etc. But the top of the top is still the chips.

*To preserve the nutritional properties of this cabbage, it is best to heat it as little as possible. The best would be the dehydrator, but a classic oven at low temperature also gives a thunderous result.



For a bowl of chips:

  • 2-3 kale leaves
  • 1 small tbs of olive (or peanut) oil
  • 1 pinch of fleur de sel


  1. Clean the kale leaves under cold water by rubbing them a little. Wipe them thoroughly with paper towels.
  2. In a bowl, pour the oil, add pieces of cabbage leaf cut with a knife (discard the central stem). Mix well with your hands to soak each leaf with oil.
  3. Spread on a baking sheet and sprinkle with salt.


Bake for about 10 minutes at 150°C. Monitor cooking regularly, stir if necessary. The leaves should be dry and crispy as soon as they come out of the oven (but not burnt!).


Be careful not to put the oven too hot, nor to heat too long: an unpleasant bitter taste could then develop.

If your oven allows baking below 150°C, don't hesitate to test it while extending the baking time - it will be more vitamins and minerals preserved for you!

Prepare your crisps in advance: in the afternoon for the evening aperitif, for example. And they keep very well for at least 1 day, in a bowl covered with a plate.

The nutritional info of the day ... !

Recognized as anti-inflammatory and rich in antioxidants (which fix the free radicals in our body, helping to fight against cellular aging), kale contains a lot of vitamin C (more than orange, to say the least!). Of course, to benefit fully from this vitamin, eat your cabbage quickly and eat it raw, in a salad, with a tasty dressing.

As with all leafy vegetables, it contains vitamin K. This cabbage isn't orange like a carrot or red like a pepper, but don't underestimate its vitamin A content!

On the mineral side, the amount of iron it contains is impressive (combined with its vitamin C already present, it is ideal for better absorption of this non-heme iron). You can also count on a good dose of calcium (more than milk, but for the same weight).

Oh, I forgot, it contains more protein than the average vegetable! All this in addition to being very low in calories and rich in fiber.

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Voir toute la recette: Les Petits Plats de Rose

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