by the Chef Marshall O’Brien Group
This tasty snack is satisfyingly crunchy, and kale is high in vitamins A (beta-carotene), C and K. Unlike regular potato chips, these are baked with healthy monounsaturated fat, and, at about 153 calories per serving, contain about half the calories of most typical snacks.
- 3 cups kale
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne pepper, optional
- 1/4 teaspoon salt
- Preheat oven to 400 degrees.
- Remove stems from kale and tear leaves into bite-sized pieces. Wash kale thoroughly; dry and place in a large bowl.
- Add olive oil; gently mix with hands until kale is completely coated.
- Combine garlic powder, cumin, paprika, onion powder, cayenne pepper (if using) and salt; add to kale and gently mix to coat each piece.
- Place kale leaves in a single-layer on a foil- or parchment-lined baking sheet, making sure kale does not overlap.
- Bake for 10-11 minutes, until chips are crisp
- Let sit for 5-7 minutes, until at room temperature.
The Chef Marshall O’Brien Group is a dedicated assembly of professionals based in Minneapolis, Minnesota, committed to the goal of using nutrition to get kids and families to lead happier, healthier lives.