Recipe contributes fibrous carbs and healthy fat.
Recipe by Emma (Stunners), as revised by LuAnn Bermeo.
Dark green, curly kale "chips" will surprise you. They're so crisp they practically disintegrate in your mouth. Some people say the chips taste like cauliflower or broccoli -- some even find they taste like potato chips. I can't say for sure, but hubby, who hates veggies, loves these! -Emma (stunners)
Number of servings (Yield): 3
Serving size: 1 cup
Prep Time: 10 minutes
Cook Time: 15-20 minutes
1 (1/2-pound) bunch fresh curly kale (see Notes)
2 teaspoons olive oil
1/4 cup reduced-fat Parmesan cheese (see Notes)
Seasoned salt, to taste
Preheat oven to 375ºF.
Set out a large baking sheet and a salad spinner or large bowl.
Rinse kale leaves thoroughly to remove grit, then shake off excess water.
Fold each leaf in half lengthwise with stem running along the top, then use use sharp kitchen shears to snip off the thicker portion of the stem; discard stems.
Place trimmed leaves in the salad spinner, or pat dry with absorbent towels and place in the large bowl.
If using a salad spinner, spin water off; discard water, then transfer kale from the basket to the outer bowl.
Drizzle oil over kale leaves, then sprinkle with cheese and seasoned salt to taste.
Using clean hands, toss with oil, cheese and salt until well coated. (This is a great "free" skin-softening treatment)!
Spread leaves into a single layer on the baking sheet.
Bake in the preheated oven for 15 minutes, or until the edges of the leaves are browned and kale is crispy.
Allow to cool completely.
Enjoy immediately or store kale in an airtight container.
Source: Recipe written by LuAnn Bermeo; it can be found on www.fasttracktofatloss.com.