Crispy Kale Chips

Ingredients:

• 8 oz. kale leaves, stems removed
• nonstick cooking spray or olive oil in a mister
• salt
• freshly black pepper

Makes 4 Servings

1. Preheat oven to 250 F. Line 2 sheet pans with a silpat or parchment paper. Spray generously with nonstick cooking spray.
2. Lay kale leaves in a single layer on the sheet pan; press on surface and turn over. Sprinkle with salt and pepper. Spray lightly with nonstick cooking spray or olive oil mister.
3. Place sheet pan in preheated oven and cook for 20 minutes or until kale is crisp. Remove from sheet pan; place in a single layer on a clean sheet of parchment paper. Do not mound.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. I now have become a love of kale because you can eat it alone, alongside something or in soups or stews. Kale is filled with nutrients and tastes so good for you that you'll forget it's good for you. These kale chips hale from Sonoma and they are delicious and simple. These chips go great with chicken, beef, turkey, pork, fish, lamb and any other protein you're having for dinner you'll cook these again and again.