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

4

Servings

Ingredients
Preparation
Related Recipes
Reviews

INGREDIENTS

6 cups (1.5 l) torn stemmed and lightly packed curly kale leaves patted dry (about half a bunch)
1 tbsp (15 ml) olive oil
1 tsp (5 ml) Organic Sesame Seed
3/4 tsp (4 ml) Lemon and Pepper Grinder
1/4 tsp (1 ml) Paprika

What you'll need

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.