Ingredients
-
canola oil spray
-
1
small bunch
kale
, stems and ribs discarded
-
1 tbsp
olive oil
-
1/8 tsp
salt
Instructions
- Position oven racks in top and bottom thirds of oven. Preheat to 300F. Spray oil generously on 2 baking sheets.
- Tear kale leaves into 2-in. pieces. Rinse. Pat very dry with kitchen towel. Arrange kale in a single layer on prepared sheets. Spray tops lightly with oil, then rub until kale is well coated. Sprinkle with salt. Season with fresh pepper.
- Bake in top and bottom thirds of oven, rotating and switching sheets halfway through, until chips are dry and crisp, 20 to 25 min.
Nutrition (per ¼ cup)
- Calories
- 22,
- Protein
- 1 g,
- Carbohydrates
- 3 g,
- Fat
- 1 g,
- Fibre
- 1 g,
- Sodium
- 35 mg.
Originally published in the Today’s Parent November 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.
