Smitten Kitchen is the world's greatest food blog. It is official. Deb, the queen of Smitten, is the wonderful person who first introduced me to kale chips. Oh kale chips...how I love thee. Hardly a week goes by without these crispy little super foods accompanying my dinner. They are great with a burger instead of fries. Delish!
Original inspiration: Smitten Kitchen
Serving Size: 2
WW: 2 pointsplus per serving
1 large bunch of kale (lacinato or curly - it doesn't matter)
1 tablespoon olive oil
salt & pepper to taste
The secret to this recipe is the olive oil to kale ratio. Too much olive oil makes them limp. I find that one teaspooon of evoo for every 4 ounces of kale works best. I'm very scientific like that. This recipe can be easily adjusted to make enough for 1 or 10. This recipe is for two large portions.
Preheat oven to 300 degrees. Desteam kale and tear into small-medium sized pieces. Wash well and dry.
Toss with olive oil, salt, and pepper (or any other spices you like). Spread in a single layer on a cookie sheet (you might need more than one). Bake for 20 minutes or until crisp. Let cool for about 5 minutes, then serve.
I love topping them with nutritional yeast or parmesan cheese. So good! An easy way to get your WW healthy oils and veggie healthy checks.