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
- 1/4 teaspoon garlic salt
- 1/8 teaspoon freshly ground black pepper
- Preheat oven to 400ºF. 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, garlic salt, and pepper. Transfer leaves to the baking sheets, spreading them out in an even layer, so they do not touch. Bake 10 to 12 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