These kale chips are the perfect kidney-friendly snack to have on hand when you are trying to eat more vegetables. Kale is packed with vitamins and minerals including vitamin C, vitamin K, and calcium. The key to getting the kale chips crispy is to make sure that the kale is dry. If your kale is not dry, it will steam instead of getting crispy. Let us know if you give these a try!

Kale Chips (makes 6 servings)

Ingredients:

-1 large bunch of kale (about 6 cups of packed kale leaves)

-2 tbsp olive oil

-1 tsp garlic powder

-1 tsp onion powder

Directions:

Preheat oven to 300°F.

Cut or tear the kale into bite size pieces. Wash and dry them really well. I use a salad spinner.

Add the kale to a baking sheet along with olive oil, garlic powder, and onion powder. Massage the oil and seasonings into the kale until it is well-coated. You may have to use two pans or cook in two batches to avoid overcrowding the pan.

Bake at 300°F for 10 minutes, then remove the kale from the oven and rotate to ensure all sides get crispy. Bake for an additional 10-15 minutes or until crispy.

These will keep in a container on the counter for 1-2 days. Enjoy!

Nutrition facts per serving: 47 calories, 1 g carbohydrate, 1 g fiber, 5 g fat, <1 g protein, 12 mg phosphorus, 73 mg potassium, 11 mg sodium

@renalcare360 These kale chips are the perfect kidney-friendly snack to have on hand when you are trying to eat more vegetables. Kale is packed with vitamins and minerals including vitamin C, vitamin K, and calcium. The key to getting the kale chips crispy is to make sure that the kale is dry. If your kale is not dry, it will steam instead of getting crispy. Let us know if you give these a try! Kale Chips (makes 6 servings)   Ingredients: 1 large bunch of kale (about 6 cups of packed kale leaves) 2 tbsp olive oil 1 tsp garlic powder 1 tsp onion powder   Directions: Preheat oven to 300°F.   Cut or tear the kale into bite size pieces. Wash and dry them really well. I use a salad spinner.   Add the kale to a baking sheet along with olive oil, garlic powder, and onion powder. Massage the oil and seasonings into the kale until it is well-coated. You may have to use two pans or cook in two batches to avoid overcrowding the pan.   Bake at 300°F for 10 minutes, then remove the kale from the oven and rotate to ensure all sides get crispy. Bake for an additional 10-15 minutes or until crispy. These will keep in a container on the counter for 1-2 days. Enjoy! Nutrition facts per serving: 47 calories, 1 g carbohydrate, 1 g fiber, 5 g fat, &lt1 g protein, 12 mg phosphorus, 73 mg potassium, 11 mg sodium #renalcare360 #diet #nutritontips #superfood #kale #ckd #hearthealth #ourhearts #heartmonth #americanheartmonth #recipeoftheday #recipeshare #recipes #recipevideo #recipesharing ♬ original sound – Renal Care 360°

Renal Care 360° Registered Dietitian Bethany Keith

Disclaimer: This blog post is intended for informational purposes only and should not replace professional medical advice. Individuals with polychronic conditions should consult their healthcare team for personalized dietary recommendations based on their specific needs and conditions.