Who needs potato chips when you can easily make kale chips? I have been known to eat half a batch of these in one sitting; they are so good.
(modification of original recipe from Ina Garten)
Serves 4
- 1 large bunch curly kale (about 1 ¼ pound)
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin or dried oregano (optional)
Preheat oven to 350 degrees. Prepare 2 large sheet pans by covering them with aluminum foil.
Tear kale leaves into 2 to 3 inch pieces, off of the hard stem. Clean kale pieces in a large bowl of plain water; drain and dry kale in a salad spinner.
If you have a kitchen sprayer for oils, place the kale pieces on the prepared sheet pans, being careful to not overlap the pieces (they will steam vs roast). NOTE: this may take a couple of batches. Lightly spray oil on leaves and sprinkle salt, pepper, (and seasonings if using) on top.
If you do not have a kitchen sprayer for oils, place the kale pieces in a large bowl. Add the oil; toss well to coat. Then add salt, pepper (and seasonings if using); toss well to coat. Place the kale pieces on the prepared sheet pans, being careful to not overlap the pieces. NOTE: this may take a couple of batches.
Roast in oven for 15 minutes, until crisp. Repeat steps until all of the kale pieces have been roasted. The kale pieces shrink considerably when roasted. They are best served hot.
Nutritional Info/Serving: Calories 99, Fat 5 g, Protein 6 g, Carbs 12 g
21 Day Fix Container Equivalents/Serving: 1 Green, 1 tsp
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