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Tuscan Kale Chips
From the December 2012 issue of Cuisine at home
Cuisine at home
Makes: about 12 chips
Total Time: 30 minutes
|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|
|1||bunch Tuscan kale, ribs removed (7 oz.)|
Per chip: 46 cal; 5g total fat (1g sat); 0mg chol; 50mg sodium; 1g total carbs; 0g fiber; 0g protein
Preheat oven to 300°. Place a baking rack inside each of two baking sheets.
Combine oil, salt, lemon pepper, garlic powder, and onion powder.
Toss kale in oil mixture until lightly coated. Arrange kale in a single layer on prepared baking sheets.
Bake kale 10 minutes, then flip, and rotate baking sheets. Bake kale until crisp, about 10 minutes more.
NOTE: Kale chips can be made a few days ahead. Store the chips in an airtight container, taking care not to crush them.