CRISPY KALE CHIPS

MAKES 6 SERV­INGS HANDS-ON TIME 10 MIN­UTES TO­TAL TIME 35 MIN­UTES

Canadian Living - - Superfood -

1 bunch kale, stemmed 2 tbsp nu­tri­tional yeast (ap­prox) 1 tsp gar­lic pow­der ¼ tsp chili pow­der ¼ tsp onion pow­der pinch salt 2 tsp ex­tra-vir­gin olive oil Po­si­tion racks in top and bot­tom thirds of oven; pre­heat to 300°F. Line 2 large bak­ing sheets with parch­ment pa­per.

Roughly tear kale into large pieces. Wash; pat dry. (You should have about 20 cups loosely packed.) Place in large bowl.

In small bowl, stir to­gether nu­tri­tional yeast, gar­lic pow­der, chili pow­der, onion pow­der and salt.

Driz­zle kale with oil; mas­sage leaves un­til coated. Sprin­kle with yeast mix­ture; toss to com­bine. Spread in sin­gle layer on pre­pared pans; bake for 10 min­utes. Ro­tate and switch pans, gen­tly stir­ring kale; bake un­til crisp, 15 to 17 min­utes. Let cool on pans for 5 min­utes.

Sprin­kle with more nu­tri­tional yeast be­fore serv­ing, if de­sired.

PER SERV­ING about 39 cal, 2 g pro, 2 g to­tal fat (trace sat. fat), 4 g carb (2 g di­etary fi­bre, 1 g sugar), 0 mg chol, 41 mg sodium, 201 mg potas­sium. % RDI: 5% cal­cium, 5% iron, 39% vit A, 78% vit C, 25% fo­late.

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