"These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic."
*I didn't use all of the seasoned salt that's called for. I used a pinch and put that into the palms of my hands and rubbed them over the kale to evenly distribute.
** I put a little EVOO into my hands and rubbed the kale together to lightly coat the leaves.
*I didn't use all of the seasoned salt that's called for. I used a pinch and put that into the palms of my hands and rubbed them over the kale to evenly distribute.
** I put a little EVOO into my hands and rubbed the kale together to lightly coat the leaves.
Ingredients:
1 bunch kale 1 tablespoon olive oil | 1 teaspoon seasoned salt |
Directions:
| 1. | Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. |
| 2. | With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. |
| 3. | Bake until the edges brown but are not burnt, 10 to 15 minutes. |
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