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.
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5 min
PREP TIME
50
CALORIES
5
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 6 cups (1.5 liters) torn stemmed and lightly packed curly kale leaves , patted dry (about half a bunch)
- 1 tablespoon (15 milliliters) olive oil
- 1 teaspoon (5 milliliters) Organic Sesame Seed
- 3/4 teaspoon (4 milliliters) Lemon and Pepper Grinder
- 1/4 teaspoon (1 milliliter) 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.
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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)
