appetizers

Zesty Lemon Kale Chips

As a better-for-you snacking alternative you can really get behind, these crispy kale chips really hit the spot. For a smoky twist, use McCormick Gourmet Smoked Paprika.  
5 min
PREP TIME
50
CALORIES
5
INGREDIENTS

INGREDIENTS

  • 6 cups (1.5 liters) torn stemmed and lightly packed curly kale leaves , patted dry (about half a bunch)
  • 1 tablespoon (15 mililiters) olive oil
  • 1 teaspoon (5 mililiters) Organic Sesame Seed
  • 3/4 teaspoon (4 mililiters) Lemon and Pepper Grinder
  • 1/4 teaspoon (1 mililiter) Paprika

Preparation

  • 1 Preheat oven to 350°F (180°C). On large rimmed, parchment paper-lined baking sheet, toss all ingredients together, using hands to rub kale with oil and seasonings. Arrange in single layer.
  • 2 Bake, stirring kale halfway through, until leaves are dark green and just about crisp, 12 to 16 minutes. Let cool completely on sheet.
  • 3 Test Kitchen Tip:
    • Watch closely towards end of bake time and remove from oven when just about crisp. Chips will continue to crisp up as they cool.
    • Curly kale can be replaced with another variety such as black kale (also called Tuscan or Dino kale) – a bumpy leafed variety with delicate flavour.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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