Crispy Baked Kale Chips :rectnt

Cookbook

Crispy Baked Kale Chips

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)

Comments/reviews on this recipe from the fitness website where I work included:
"I made these today because I was sooo curious. WOW!!! They are super good! Thanks for sharing the recipe...."

"Definitely a great recipe. It satisfies a craving for something crispy and salty! My 4 year old grand daughter even loved them!"

"Seriously "addicting," and so much healthier than potato chips! I tested these in order to write a more precise recipe, and my daughter and I decided we will need to make some MORE SOON!"

Prep Time: 10 minutes (or less)
Cook Time: 15-20 minutes

Ingredients:

1 (1/2-pound) bunch fresh curly kale (see Parting Shots)
2 teaspoons olive oil
1/4 cup reduced-fat Parmesan cheese (see Notes)
Seasoned salt, to taste

Instructions:

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.

This amount should produce about 6 cups of trimmed leaves; however, this amount will be reduced by approximately half during baking.

If you want to eliminate dairy, replace cheese with an equal amount of nutritional yeast flakes. Emma suggests you can also toss leaves with a little agave nectar, lemon juice and nutritional yeast flakes.

Source: Recipe and notes from the fitness website, Fast Track to Fat Loss; recipe written by LuAnn Bermeo, based on a submission by Emma.