Adapted from the cookbook Eat Right For Your Sight. If you are taking anticoagulant medication, check with your doctor about intake of green, leafy vegetables and eat them in small to moderate amounts at regular intervals rather than irregularly in large amounts.
Total Time
35min
4.4
5 Ratings
Author: Garlic & Zest
Servings:
4
Ingredients
•
8
cups
Kale
, loosely packed
•
2
Tbsp
Olive Oil
•
as needed
Sea Salt
•
as needed
Smoked Paprika
•
as needed
Garlic Powder
•
as needed
Onion Powder
•
as needed
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 325 degrees F (160 degrees C).
2.
Wash and dry the Kale (8 cups) and tear it into large pieces.
3.
Place the dried kale in a bowl and toss to coat with Olive Oil (2 Tbsp). Spread it out onto a baking sheet lined with parchment paper.
4.
Bake until crispy but not burnt, 20 to 25 minutes.
5.
Meanwhile, combine the Sea Salt (as needed), Smoked Paprika (as needed), Garlic Powder (as needed), Onion Powder (as needed), and the Ground Black Pepper (as needed) in a small bowl.
6.
Sprinkle the seasoning over the kale chips. Toss gently with your hands to coat the chips.
7.
Serve.
Nutrition Per Serving
CALORIES
79
FAT
7.5 g
PROTEIN
1.5 g
CARBS
2.5 g
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