Roasted Kale Crisps
Perfect for kids and moms!
1 bunch kale, washed and dried well (salad spinner works well) sea salt
to taste garlic powder
Preheat oven to 400 degrees. Line a baking sheet with parchment paper, or spray with high-heat oil such as grapeseed or sunflower oil.
Use a sharp knife to cut along each side of the middle vein of the kale leaves; remove large veins. Tear leaves into 2-inch pieces.
Lay kale leaves in a single layer on the prepared baking sheet. Lightly sprinkle sea salt and garlic powder over the kale. Roast kale for 8 to 10 minutes. Kale should be crispy and lightly browned.
The leaves will crisp further on sitting; don't allow them to get too dark in the oven or they'll be bitter. Let sit on baking sheet for a minute, then remove to plate. If some leaves don't look crispy, put the timer on and then put them back in the oven for 1 to 2 minutes, then remove.
Drizzle lemon juice on the kale, then place on a plate and serve.
Do not put leftover kale crisps in a plastic bag or container, or they will become wilted.
Even before recorded history, cooks and healers have considered garlic a powerful — and indispensable — spice. Today, the average American consumes over 2 1/2 pounds of garlic annually. It's compatible with virtually every savory food, and is available in a number of convenient dried forms.
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