Thursday, April 7, 2016

Allergy-friendly Smokey Kale Chips

These kale chips here sound dynamite.  I will use McCormick's smoked paprika because it is gluten free. Did you know some brands add gluten to herbs to keep them from sticking together? I was disappointed to find that out. If you want to print this recipe easily you can go to their site. In the reviews on the foodnetwork site several people said to cut down the salt or omit it. One person said this, "These are amazing! Just like other reviews, don't expect them to taste like potato chips. Be careful not to burn. I found that if I cooked them just until dry, and turn off the oven and leave them in there for about 15 min. they finish crisping without getting brown."

Total Time:
15 min
15 min
8 cups


Remove the center ribs and stems from 1 bunch kale; tear the leaves into 3-to-4-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon smoked paprika and 1/4 teaspoon salt. Spread on 2 baking sheets coated with cooking spray. Bake at 350 degrees F until browned around the edges and crisp, 12 to 15 minutes.
Per serving (about 2 cups): Calories 60; Fat 4 g (Saturated 1 g); Cholesterol 0 mg; Sodium 170 mg; Carbohydrate 6 g; Fiber 2 g; Protein 2 g

1 comment:

  1. good tip...I burn mine every other time, because I get distracted, etc. I will try to turn oven off and leave in for 15 min.