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Whole Food Plant Based Kale Chips
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Crispy Italian Kale Chips

Delicious WFPB Kale Chip recipe.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Salad, Snack
Cuisine: Italian, Vegan, WFPB, Whole Food Plant Based
Keyword: Eat to Live, Vegan, whole food plant based
Servings: 2
Calories: 44kcal
Author: Kim Murphy

Ingredients

  • 1 bunch Kale
  • 1 tbsp Dried Oregano to taste
  • 1-2 tsp Garlic Powder to taste

Instructions

  • Preheat Oven to 225 degrees and line a baking sheet with a silicone baking mat or parchment paper.
  • Tear washed kale into bite sized pieces, removing the ribs.  
  • Arrange kale pieces in one layer on the baking sheet. 
  • Lightly sprinkle dried oregano & garlic powder over kale.  A little goes a long way, because the kale will shrink and absorb a lot of flavor!
  • Bake for 60 minutes, turning halfway through.  Bake until all pieces are crispy.

Nutrition

Serving: 1serving | Calories: 44kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6536IU | Vitamin C: 78mg | Calcium: 137mg | Iron: 2mg