The Pioneer Woman Tasty Kitchen
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Lemon Kale Chips

4.53 Mitt(s) 15 Rating(s)15 votes, average: 4.53 out of 515 votes, average: 4.53 out of 515 votes, average: 4.53 out of 515 votes, average: 4.53 out of 515 votes, average: 4.53 out of 5

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Level: Easy

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Description

We are loving these Lemon Kale Chips. I can’t make enough of them—the boys scarf them down hot out of the oven. Yesterday, they ate 3 batches. Yes, you heard that right—3 batches of kale chips, after school. Of course, like everything else I make, these are gluten free.

Ingredients

  • 1 bunch Kale (prepared And Washed)
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Lemon Juice
  • ¼ teaspoons Celtic Sea Salt

Preparation

Preheat oven to 350°.
Chop kale into ½ inch pieces.
Place kale in a large bowl.
With hands, massage oil, lemon juice and salt into the kale.
Place kale on parchment-lined baking sheets.
Bake at 350° for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12-minute mark is the perfect done time.)
Cool and serve.

13 Comments

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lcdierkes on 6.29.2010

These were an awesome addition to my Father’s Day bash!

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kitchenlovenest on 6.18.2010

Fascinating!! I must try these.

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cookinglady on 6.2.2010

Hmm…I tried these on a cooling rack on a baking sheet, so both sides would get crisp. I tried them at 12 minutes and they came out burned. I’ll have to try again, either at a lower temp. or shorter time, b/c if everyone else had them come out so well, I don’t want to give up yet.

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superterrificwrx on 5.17.2010

So I’m officially addicted to these. I even ran to the store the other day just to pick up some kale. Not paying attention, I accidentally grabbed mustard greens (I know, unforgivable mistake). I was already home so I decided, “what the hay, I’ll give it a try.” They were good!!! Get out there and try as many kinds of greens as you can…get crazy!

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cedens on 5.9.2010

man these are good. even my dog likes them!

15 Reviews

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erinjoyous on 11.8.2012

I made these for a baby shower — the mom had a ton of dietary restrictions, so I was really stretched to find good recipes — they were the first things gone! My husband, who is notorious for not eating veggies, eats these as soon as they come out of the oven. Even my 1 year old enjoys them on occasion (although admittedly, she has to be in the right mood). Definitely make sure they are spread out in one layer only, so they all get nice and crispy. Fantastic!

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Elizabeth on 3.25.2012

These are delicious! Crunchy with that hint of lemon. Now a snack staple!

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Amanda on 11.20.2011

I tried this recipe twice and I don’t know what I did wrong. The salt and lemon just made them too tangy and the kept burning. A lot of work for a small bowl of chips.

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JillyBean on 9.25.2011

Yummers! Next time I need to make sure to space the pieces out a little more . . . after about the 12 min mark I would take out the done ones & then bake a little more . . . take out the done ones, etc until all were nice & crispy.

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chicagosummerlinds on 8.8.2011

great way to intro dark greens to veggie-phobes. i like these with lots of lemon and a little cayenne pepper too. i always make sure to cut off as much stem/thick vein as possible because they don’t crisp as well.

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