 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
These fill the potato chip void in your calorie counting life. Ingredients:
2 cups kale |
1 tsp extra virgin olive oil |
1/8 tsp salt |
1/4 tsp pepper |
Directions:
1. Preheat oven to 340 degrees.
2. Rinse and dry kale leaves to the best of your ability. It's important they're as dry as possible. I used a paper towel to dry each leaf individually. It's a pain, but worth it for the crispiness later on.
3. Tear kale into bite-sized pieces and put into a large freezer bag. Discard thick center stems.
4. Add oil to freezer bag and shake until all leaves are lightly coated.
5. Place kale leaves on a baking sheet and sprinkle with salt and pepper.
6. Bake for 9 minutes until edges are slightly brown and kale is mostly crispy.
7. Let kale drain on a paper towel and eat.
|
|