Side-step starchy potato, and get your salty snack fix to boot with these crispy baked kale chips from Dietitian Debbies Dishes. Nutritious kale bakes to perfect after being tossed with flavorful garlic, paprika and onion. Change up the flavor by using your favorite spices. Make in bulk for an easy low-carb, low-calorie snack to last you throughout the week.
Crispy Baked Kale Chips
Ingredients
- 1 (6-ounce) bunch curly green kale
- 1/2 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- Salt to taste
Directions
Preheat oven to 300°F.
Remove stems from the kale leaves and chop into 1-inch to 2-inch pieces. Spin kale in a salad spinner to remove excess moisture or pat dry with paper towels. Transfer kale leaves to a large bowl.
Toss with olive oil, garlic powder, paprika, onion powder, and salt. Using your hands, gently massage oil into leaves.
Spread kale leaves in a single layer onto a baking sheet or two. (Make sure leaves don’t overlap.)
Bake for 20-25 minutes or until kale leaves have darkened and dried. Let sit on the stovetop for 5 minutes to cool before serving.
Store extra chips in an airtight container.
Nutrition Information
Serves: 3 | Serving Size: 1 cup
Per serving: Calories: 41; Total Fat: 2g; Saturated Fat: 0.3g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 69mg; Carbohydrate: 5g; Dietary Fiber: 1g; Sugar: 0g; Protein: 1g
Nutrition Bonus: Potassium: 198mg; Iron: 4%; Vitamin A: 178%; Vitamin C: 113%; Calcium: 5%
Deborah Davis, MS, RD, practices clinical dietetics in Chicago, Illinois. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find Deborah in the kitchen, camera and spatula in hand, developing recipes for her blog and freelance pieces. Connect with Deborah on Twitter and Instagram. Photo courtesy of Deborah Davis.
Original recipe published on Dietitian Debbie Dishes.
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