Keeping with the veggie theme I’ve had lately, here’s an awesome way to load up on veggies AND have a crispy, crunchy snack that’s on plan.
Smoky Kale Chips http://www.foodnetwork.com/recipes/ellie-krieger/smoky-kale-chips-recipe/index.html
Remove center ribs and stems from 1 bunch of kale. Tear leaves into 3-to-4-inch pieces. Toss with 1 Tablespoon olive oil, 1 teaspoon paprika, and ¼ teaspoon salt. Spread on 2 baking sheets coated with Pam. Bake at 350 until browned around edges and crisp, ~12-15 min
Pretty simple! If you take the time to move the chips around, you’ll get more even cooking. I don’t bother so inevitably I have some overlooked and some a bit limp and damp from the oil. Doesn’t bother me - I could eat a whole bunch in one sitting! Feast crispy, feast crunchy, and as always...FEAST ON!!!
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