Name: Yummy Crispy Kale Chips | 4 Seasoning Options
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: One bunch of Kale2 tsp. Olive Oil (approximate)Sea Salt; One bunch of Kale2 tsp. Olive Oil (approximate)2 tsp Ranch Dressing Seasoning Mix; One bunch of Kale2 tsp. Olive Oil (approximate)Approximately 2 TB Nutritional Yeast; Sesame Seeds & Olive OilOne bunch of Kale2 tsp. Olive Oil (approximate)1 -2 TB raw Sesame Seeds

Yummy Crispy Kale Chips | 4 Seasoning Options

When it comes to healthy snacks, kale chips are one of my favorites! These chips are yummy, crispy, and easy to make. I am going to show you four different seasoning options.

Why is kale so healthy?

Kale is among the most nutrient-dense foods on the planet. Eating more kale is a great way to dramatically increase the total nutrient content of your diet.

It’s loaded with:

Vitamin A
Vitamin K
Vitamin C
Vitamin B6
Manganese
Calcium
Copper
Potassium
Magnesium

It also contains vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), iron, and phosphorus

Get the full scoop HERE.

There are several different types of kale. The most common are Curly, Red, and Lacinato. Any of these types of kale will make great kale chips and it is just your preference as they all have different characteristics.

Kale Chips Preparation

Preheat oven to 250°

Cut out the spine: The center spine of kale is dense and fibrous and you’ll want to cut or rip it off. I find that cutting along the spine with a knife is the quickest and most efficient.

Rip or cut the kale into uniform pieces, about 3 inches. (It will shrink significantly while baking).

Clean the kale: Place the kale in a big bowl of water. Swish around to clean it well. Drain.

Dry: The key to a crispy kale chip is to make sure it is completely dry! I like to use a “salad spinner” and then pat the kale dry with a dishcloth.

Line a baking sheet with parchment paper.

Now the kale is ready to add your choice of seasoning.

Simple Sea Salt & Olive Oil Kale Chips

Ingredients:

One bunch of Kale
2 tsp. Olive Oil (approximate)
Sea Salt

Ranch Seasoned Kale Chips

Ingredients:

One bunch of Kale
2 tsp. Olive Oil (approximate)
2 tsp Ranch Dressing Seasoning Mix

Cheesy Kale Chips

Ingredients:

One bunch of Kale
2 tsp. Olive Oil (approximate)
Approximately 2 TB Nutritional Yeast

Sesame Seeds & Olive Oil

Ingredients:

One bunch of Kale
2 tsp. Olive Oil (approximate)
1 -2 TB raw Sesame Seeds

Kale Chips Baking Instructions

Place kale on a lined baking sheet so that the leaves are NOT OVERLAPPING, and then put the pans in the oven. Bake for 20 minutes.

Remove from the oven and flip leaves over. Put the pans back in the oven and bake another 10 minutes. (If you are using two baking sheets, rotate the one on top to the bottom).

***Some types of kale will cook faster than others, so it’s a good idea to just peek in and check them. You don’t want to overcook. When the kale is crisp, remove it from the oven.

How to Store Kale Chips

If you’re not going to eat them straight away, store them in a glass container with a tight-fitting lid.

They will be good for up to a week, if they last that long.

There you have it, a yummy, crispy AND healthy snack. Enjoy!

Here are some of my other favorite kale recipes:

White Bean Potato Soup with Kale & Rosemary – INSTANT POT

Kale, Bean & Parmesan Salad with Toasted Croutons

Quinoa Harvest Salad – A Healthy Bowl of Flavor!

Yummy Crispy Kale Chips | 4 Seasoning Options

Jan Howell

A yummy, crispy and healthy snack. The recipe includes four savory seasoning options.

Prep Time10 min
Cook Time30 min
Total Time40 min
Ready in40
Yield4 cups
Serving Size1/2 cup

Course
- Snack
- vegan
Cooking Method
- oven
Suitable for Diet
- Vegan
- Vegetarian

Ingredients

Sea Salt Kale Chips

- One bunch of Kale
- 2 tsp. Olive Oil (approximate)
- Sea Salt

Ranch Seasoned Kale Chips

- One bunch of Kale
- 2 tsp. Olive Oil (approximate)
- 2 tsp Ranch Dressing Seasoning Mix

Cheesy Kale Chips

- One bunch of Kale
- 2 tsp. Olive Oil (approximate)
- Approximately 2 TB Nutritional Yeast

Sesame Seeds & Olive Oil Kale Chips

- Sesame Seeds & Olive Oil
- One bunch of Kale
- 2 tsp. Olive Oil (approximate)
- 1 -2 TB raw Sesame Seeds

INSTUCTIONS

1

Place kale on lined baking sheet so that the leaves are NOT OVERLAPPING, and then put the pans in the oven

2

Bake for 20 minutes.

3

Remove from the oven and flip leaves over. Put the pans back in the oven and bake another 10 minutes. (If you are using two baking sheets, rotate the one on top to the bottom).

***Some types of kale will cook faster than others, so it’s a good idea to just peek in and check them. You don’t want to overcook.

4

When the kale is crisp, remove from the oven.

5

If you’re not going to eat them straight away, store them in a glass container with a tight fitting lid.

They will be good for up to a week, if they last that long.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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healthy eating healthy snacks Kale Kale Chips

White Bean Potato Soup with Kale & Rosemary – INSTANT POT

Here is another favorite INSTANT POT SOUP RECIPE that we love in our family. I started making this white bean potato soup with rosemary & kale soup last year while on a reset diet. I make it all the time now, even during the summer. Kris Carr is one of my favorite mentors and a version of this recipe was used in her ‘Crazy Sexy You’ program. I have adapted the recipe a bit and made it available to make using my favorite appliance, the INSTANT POT.

This recipe is so easy to make, and so good for you! With a savory flavor, a lightly creamy texture, this soup will not disappoint!

Two Instant Pots?

I love this pot so much, that I have two of them. Yep, TWO. There are many situations that I use both of them for the same meal: one for a steamed veggie, and one for the main dish. In this case, I triple the recipe and split it between two pots. This will give me several other ‘on the spot’ dinners, for the nights I don’t want to cook!

If you don’t have an Instant Pot, I do recommend you invest a little money and get one. However, this recipe can easily be made using a regular pot on the stove top.

The hardest part of this white bean potato soup is chopping the vegetables. (That is if you are doing it the HARD WAY). I’m telling ya, CHOP THE VEGETABLES THE EASY WAY using this little gadget.

One of my favorite kitchen gadgets is this veggie chopper. I use it all the time for cutting up vegetables when I make soups, and salads. It saves so much time and saves your fingers! I tend to cut my fingers a lot when I am chopping up veggies. Especially when they are small pieces. This little gadget works like a charm! I have gone through several different kinds of choppers like this, but this one seems to be a good one. It has very high ratings on Amazon and I have been very pleased with it.

See how easy it is to use!

Back to the white bean potato soup recipe!

I am going to give you the recipe for a small 4 serving batch, however, I always triple the recipe and freeze for later.

So if you want more than 4 servings, I recommend at least doubling it!

Soup Ingredients

1 TB olive oil
4 cloves garlic, minced
1 onion, chopped
1 cup chopped celery (about 2 stalks)
1 cup chopped carrots (about 2 carrots)
1 TB fresh rosemary, chopped
3 white potatoes, peeled and cut into cubes
1 can (15 oz.) white beans , drained and rinsed – or 1 3/4 cup precooked beans
2 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika (optional)
4 cups vegetable or chicken broth (4 tsp vegetable or chicken bouillon paste can also be used with 4 cups water)
1 cup water
2 bay leaves
4 kale leaves, washed and stems removed. Chop into bite size pieces.
1 tsp apple cider vinegar

Instructions

Chop up vegetables

Set the Instant Pot to “SAUTE”

Store the lids in a zip bag in the clean pot.

I like this 3 ring, multi-color set.

Add the oil to the pot, then add the chopped onions, carrots, celery and a pinch of salt. Simmer for 3-4 minutes, or until onion is soft, stirring frequently. (Add a little water if the veggies start to stick).

Add the garlic and rosemary. Continue to stir and cook until the garlic is fragrant. Do not overcook.

Add the potatoes, beans, salt, pepper, paprika, broth, bay leaves and water to the pot.

Turn the Instant Pot off, and set on “SOUP”

Adjust the time down to only 3 minutes. (It will take about 12 minutes to come up to pressure). So the total time is around 15 minutes.

Not bad for a healthy bowl of soup, don’t ya think?

While you are waiting for the soup to cook, cut up the kale.

*****Save your kale stems for juicing, or compost if you are into that kind of thing.

When the timer goes off, flip the pressure valve for a “QUICK RELEASE”

Once the pressure is release, remove the bay leaves.

To create a more creamy texture: use an immersion blender or blender to puree the soup until it is the texture you like.

Leave some of the potato and carrots chunky.

If you don’t have an immersion blender, carefully transfer half of the soup to a blender. (Only fill half way full). Blend until smooth. Return this mixture to the pot and stir.

Add the kale and vinegar and then place the lid back on and let the kale sit for about 5 minutes until wilted and tender in the soup.

No need to turn it back up to pressure!

Taste the soup and add more salt and pepper if needed.

There you have it!

Ladle soup in a bowl and if you do bread, ENJOY with a slice of your favorite baguette!

storage tips

Leftover soup will keep for up to 6 days in the fridge, or frozen for up to 2 months.

Like I mentioned before, I triple the recipe. This is where having TWO INSTANT POTS, comes in real handy!!!!!

White Bean Potato Soup with Kale & Rosemary – INSTANT POT

This recipe is so easy to make, and so good for you! With a savory flavor, a lightly creamy texture, this soup will not disappoint! Recipe adapted so you can make it quickly in the Instant Pot or on the stove top.

Prep Time20 min
Cook Time15 min
Total Time35 min
Yield4 Servings

Course
- Soup
Cooking Method
- Instant Pot

[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

- 1 TB olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped carrots (about 2 carrots)
- 1 TB fresh rosemary, chopped
- 3 white potatoes, peeled and cut into cubes
- 1 can (15 oz.) white beans , drained and rinsed – or 1 3/4 cup precooked beans
- 2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 4 cups vegetable or chicken broth (4 tsp vegetable or chicken bouillon paste can also be used with 4 cups water)
- 1 cup water
- 2 bay leaves
- 4 kale leaves, washed and stems removed. Chop into bite size pieces.
- 1 tsp apple cider vinegar

[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Set the Instant Pot to “SAUTE”

2

Add the oil to the pot, then add the chopped onions, carrots, celery and a pinch of salt. Simmer for 3-4 minutes, or until onion is soft, stirring frequently. (Add a little water if the veggies start to stick).

3

Add the garlic and rosemary. Continue to stir and cook until the garlic is fragrant. Do not overcook.

4

Add the potatoes, beans, salt, pepper, paprika, broth, bay leaves and water to the pot.

5

Turn the Instant Pot off, and set on “SOUP

6

Adjust down to only 3 minutes. (It will take about 12 minutes to come up to pressure). So the total time is around 15 minutes.

7

Not bad for a healthy bowl of soup, don’t ya think?

8

While you are waiting for the soup to cook, cut up the kale.

9

Save your kale stems for juicing, or compost if you are into that kind of thing.

10

When the timer goes off, flip the pressure valve for a “QUICK RELEASE”

11

Once the pressure is release, remove the bay leaves.

12

To create a more creamy texture: using an immersion blender to puree the soup until it is the texture you like. Leave some of the potato and carrot chunky.

13

If you don’t have an immersion blender, carefully transfer half of the soup to a blender. (Only fill half way full). Blend until smooth. Return this mixture to the pot and stir.

14

Add the kale and vinegar and then place the lid back on and let the kale sit for about 5 minutes until wilted and tender in the soup. No need to turn it back up to pressure!

15

Taste the soup and add more salt and pepper if needed.

16

There you have it!

17

Ladle soup in a bowl and ENJOY!

[MEDIAVINE EXAMPLE AD SPACE 3]

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

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Kale, Bean & Parmesan Salad with Toasted Croutons

Who would have thought that a salad made with Kale could be so delicious? This Kale, Bean & Parmesan Salad is one of our family’s newest favorites! The combination of healthy greens, a little bread, some beans for protein and a tangy dressing, come together to make the best salad ever!

It’s quite filling, easy to make and great for a light dinner or lunch. This is a good way to get those greens in, especially kale. Kale is Rich in vitamins K, A and C, along with other vital nutrients. The health benefits of kale include detoxification, heart support, cancer prevention and a number of others. Read here for a more thorough report on the benefits of kale.

*****Make sure when you buy kale, that it is ORGANIC! There are some produce items that you don’t need to buy organic, but Kale is one that you do!!!!! According to the Environmental Working Group (EWG) kale is one of the most heavily pesticide-sprayed crops. Something you may want to avoid, don’t you think? I love knowing what produce you need to buy organic and what you don’t. (Coming up in another post). This website, is a great resource for checking in with what is toxic and what isn’t.

Let’s get to the salad!

Ingredients:

Dressing

1/3 cup olive oil
1/4 cup red wine vinegar
Juice of one lemon
1 small shallot, minced
Juice of one orange
1/2 teaspoon salt

Ingredients:

Salad

5–6 cups fresh kale, (ORGANIC) very finely chopped
6–8 slices French bread or baguette
4 tablespoons butter, melted or olive oil

1/2 cup grated Parmesan cheese

1 can kidney beans, rinsed and drained
Salt and pepper to taste

Instructions:

Dressing

Place all the dressing ingredients in a glass jar. Apply the lid and shake to mix well.

Toasted Croutons

Preheat the oven to 300 degrees.

2. Place the bread on a cookie sheet pan and bake for 7-10 minutes. Flip the pieces over and continue to bake for another 5 minutes until the bread is crusty and dry.

3. Remove from oven and allow the bread to cool.

4. Break the bread into pieces and place in a food processor. If you don’t have a food processor, just cut the bread in very small pieces.

5. Pulse until crumbs form.

6. Pour the butter over the bread and toss with a little salt and pepper to taste.

7. Spread the bread crumbs back on the cookie sheet and bake for another 5-10 minutes until golden brown and crispy.

Putting it all together:

Toss the kale, breadcrumbs, beans, Parmesan, and dressing together. Serve immediately. Oh so yummy!

Enjoy!

Kale, Bean & Parmesan Salad with Toasted Croutons

This Kale, Bean & Parmesan Salad is one of our family’s newest favorites! The combination of healthy greens, a little bread, some beans for protein and a tangy dressing, come together to make the best salad ever!

Prep Time10 min
Cook Time10 min
Total Time20 min

Course
- Salad

[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

Dressing

- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- Juice of one lemon
- 1 small shallot, minced
- Juice of one orange
- 1/2 teaspoon salt

Salad

- 5–6 cups fresh kale, (ORGANIC) very finely chopped
- 6–8 slices French bread or baguette
- 4 tablespoons butter, melted or olive oil
- 1/2 cup grated Parmesan cheese
- 1 can kidney beans, rinsed and drained
- Salt and pepper to taste

[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

Dressing

1

Place all the dressing ingredients in a glass jar. Apply the lid and shake to mix well.

Toasted Croutons

2

Preheat the oven to 300 degrees.

3

Place the bread on a cookie sheet pan and bake for 7-10 minutes. Flip the pieces over and continue to bake for another 5 minutes until the bread is crusty and dry.

4

Remove from oven and allow the bread to cool.

5

Break the bread into pieces and place in a food processor. If you don’t have a food processor, just cut the bread in very small pieces.

6

Pulse until crumbs form

7

Pour the butter over the bread and toss with a little salt and pepper to taste.

8

Spread the bread crumbs back on the cookie sheet and bake for another 5-10 minutes until golden brown and crispy.

[MEDIAVINE EXAMPLE AD SPACE 3]

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

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Most Popular

Subscribe To Our Weekly Newsletter

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Why is kale so healthy?

Kale Chips Preparation

Simple Sea Salt & Olive Oil Kale Chips

Ingredients:

Ranch Seasoned Kale Chips

Ingredients:

Cheesy Kale Chips

Ingredients:

Sesame Seeds & Olive Oil

Ingredients:

Kale Chips Baking Instructions

How to Store Kale Chips

Yummy Crispy Kale Chips | 4 Seasoning Options

Ingredients

INSTUCTIONS

Jan Howell

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Two Instant Pots?

Back to the white bean potato soup recipe!

Soup Ingredients

Instructions

Chop up vegetables

Set the Instant Pot to “SAUTE”

Add the oil to the pot, then add the chopped onions, carrots, celery and a pinch of salt. Simmer for 3-4 minutes, or until onion is soft, stirring frequently. (Add a little water if the veggies start to stick).

Add the garlic and rosemary. Continue to stir and cook until the garlic is fragrant. Do not overcook.

Add the potatoes, beans, salt, pepper, paprika, broth, bay leaves and water to the pot.

Turn the Instant Pot off, and set on “SOUP”

While you are waiting for the soup to cook, cut up the kale.

To create a more creamy texture: use an immersion blender or blender to puree the soup until it is the texture you like.

Add the kale and vinegar and then place the lid back on and let the kale sit for about 5 minutes until wilted and tender in the soup.

storage tips

White Bean Potato Soup with Kale & Rosemary – INSTANT POT

Ingredients

INSTUCTIONS

Jan Howell

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Ingredients:

Dressing

Ingredients:

Salad

Instructions:

Dressing

Toasted Croutons

Putting it all together:

Kale, Bean & Parmesan Salad with Toasted Croutons

Ingredients

INSTUCTIONS

Jan Howell

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Categories

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