Crunchy Parmesan Kale Chips

Ingredients:

• 2 bunches curly kale, tough stems removed & leaves torn into 2-inch pieces
• 4 tsp. extra-virgin olive oil
• 1 tsp. garlic powder
• 1/2 tsp. kosher salt
• 2 tbsp. Parmesan cheese

Makes 8 Servings ( 1 1/4 cups per serving)

1. Preheat oven to 350 F. Spray 2 large baking sheets with nonstick spray.
2. Toss together kale and oil in very large bowl until coated evenly, using your fingers to massage in the oil. Sprinkle with garlic powder and salt; toss to coat evenly.
3. Divide kale evenly between prepared baking sheets, spread to form single layer. Bake until crisp, 20-25 minutes. Let cool slightly; sprinkle evenly with Parmesan.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you enjoyed potato chips or tortilla chips, you will love these crunchy chips. Who knew that baked leafy greens would taste so delicious? Don't be afraid of kale. It actually tastes good when it is seasoned with olive oil, salt, garlic and Parmesan cheese. The kale chips may not look good when they come out of the oven but they taste delicious. These chips are better on your waistline and your wallet than regular chips. These chips can be enjoyed as a snack, as a side dish, or crumbled over soups, salads, casseroles or even macaroni and cheese. These chips will stay crisp in an airtight container for up to 3 days.