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Tuscan Kale Chips

From the December 2012 issue of Cuisine at home

Makes: about 12 chips

Total Time: 30 minutes

1⁄4 cup olive oil1⁄4 tsp. kosher salt1⁄4 tsp. lemon pepper1⁄8 tsp. garlic powder1⁄8 tsp. onion powder1 bunch Tuscan kale, ribs removed (7 oz.)
COMBINE:
1⁄4 cup olive oil
1⁄4 tsp. kosher salt
1⁄4 tsp. lemon pepper
1⁄8 tsp. garlic powder
1⁄8 tsp. onion powder
TOSS:
1 bunch Tuscan kale, ribs removed (7 oz.)

Nutrition Information
Per chip: 46 cal; 5g total fat (1g sat); 0mg chol; 50mg sodium; 1g total carbs; 0g fiber; 0g protein

0Preheat oven to 300°. Place a baking rack inside each of two baking sheets.

1Combine oil, salt, lemon pepper, garlic powder, and onion powder.

2Toss kale in oil mixture until lightly coated. Arrange kale in a single layer on prepared baking sheets.

3Bake kale 10 minutes, then flip, and rotate baking sheets. Bake kale until crisp, about 10 minutes more.

4NOTE: Kale chips can be made a few days ahead. Store the chips in an airtight container, taking care not to crush them.

5