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Kale Chips with Toasted Nori
Source: The Sweet Life: Diabetes Without Boundaries by Sam Talbot

Crispy kale paired with the toasty, sea-mineral accent of roasted nori.

Prep Time: 1 hours
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 182.1
Total Carbs 11.0 g
Dietary Fiber 2.3 g
Sugars 0.0 g
Total Fat 14.4 g
Saturated Fat 1.4 g
Unsaturated Fat 9.7 g
Potassium 424.5 mg
Protein 3.7 g
Sodium 208.4 mg
Dietary Exchanges
3 Fat , 2 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Roasted Garlic Oil
0 1/4 cup  grapeseed oil
2 1/2 each  medium garlic cloves

Kale Chips
1 1/4 lb  kale, chopped
2 each  Seaweed, nori, dried, sheets, Hoshi
1 tsp  sea salt
1 tsp  black pepper
1 tbsp  lemon zest
Roasted Galic Oil
  1. In a large saucepan, heat grapeseed oil over low heat. Once the oil begins to shimmer (be careful not to let it boil), add garlic cloves.
  2. Cook the garlic uncovered for 1 hour and 15 minutes, or until the cloves are easily mashed with a fork.
Kale Chips
  1. Preheat the oven to 350 degrees. Line 2 baking sheets with foil or parchment paper.
  2. In a large bowl, combine the kale, nori, and oil, tossing until coated.
  3. Spread the kale and nori on the baking sheets and sprinkle with salt and pepper.
  4. Bake until the kale and nori are crispy, 6 to 8 minutes. Be careful not to cook much longer, or the nori and call will turn dark and bitter.
  5. Remove from the oven and sprinkle with the lemon zest. Let cool to room temperature before serving.

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