Crispy Kale
- Preparing Time: 5 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tbsp olive oil
- 1 bunch kale
- 1 pinch kosher salt or to taste
- 2 pinches onion powder*
- chile flakes to taste
- 1 or you can use chili powder, garlic powder, chipot
- Carbohydrate 5.12764870510397 g
- Cholesterol 0 mg
- Fat 1.19888338883064 g
- Fiber 1.01669182405355 g
- Protein 1.67807775992439 g
- Saturated Fat 0.162707215550907 g
- Serving Size 1 1 Serving (52g)
- Sodium 60.5823367202341 mg
- Sugar 4.11095688105042 g
- Trans Fat 0.133910892259326 g
- Calories 33 calories
Preheat oven to 250 degrees. Wash kale greens and remove the stems. Blot very dry using a kitchen towel or paper towel. Break up kale in somewhat smaller pieces. Add about 1 TBS of oil (you really don't need more). Add a pinch of kosher salt, chile flakes and toss to coat. Arrange a baking rack on top of a cookie sheet. Spread the kale in an even layer on the baking rack. Try not to overlap the pieces. Bake at 250 degrees for about 25 minutes. Toss about halfway through.... (I really didn't do this). If the kale is still limp, leave it in the oven a bit more until it crisps up. The kale will darken a bit in color and shrink dramatically. Sprinkle more salt if needed. Sprinkle with onion powder, chile flakes or any other seasoning you prefer. The result is a crispy and crunchy snack that's good for you (minus the salt:)).
