Making kale chips is fast, easy, and cost effective. Any type of kale works, just be sure that your washed kale leaves are dry before adding olive oil for ultimate crisp chips!
- 1 bunch kale, (about 1pound)
- 2 teaspoons olive oil
- 2 tablespoons Superfood Sauce, any flavor
- 1/4 teaspoon salt
- Preheat oven to 350ºF. Set out two ungreased baking sheets with sides. Rinse kale under cold running water and pat dry with a paper towel or dish towel. Wrap kale in another layer of fresh paper towel or another dry dishtowel—kale must be dry in order to crisp up. Squeeze and unroll. Roughly chop leaves and discard stems or save to add to your favorite soup recipe.
- In a large bowl, toss leaves with olive oil, Superfood Sauce, and salt, rubbing leaves with your fingers to coat well. Transfer leaves to the baking sheets, spreading them out in an even layer, so they do not touch. Bake 12 to 15 minutes, turning once or twice, until crisp. Serve immediately.
Nutritional Stats Per Serving (2 cups): 86 calories, 3 g protein, 12 g carbohydrates, 3 g fat (0 g saturated), 0 mg cholesterol, 2g fiber, 132 mg sodium
Weight Watchers® Points Plus: 2
Wine Pairing Pinot Noir or Rioja, Pinot Grigio, Pacific or Sol Beer