Makes 2 cups.
These tasty chips are a nutritional powerhouse and fun to eat. They’re best served the same day they’re baked.
1 large bunch curly green kale
2 tablespoons avocado oil or olive oil
1 tablespoon lemon juice
1 tablespoon sesame seeds, optional
1 tablespoon flaxseed meal, optional
1 tablespoon nutritional yeast or grated Parmesan cheese
½ teaspoon sea salt flakes
½ teaspoon ground cumin
¼ teaspoon ancho chile powder, optional
1. Preheat oven to 300°F. Line 2 baking pans with parchment paper.
2. Wash kale and pat dry on paper towels. Cut or pull apart leaves from thick stems, leaving only potato chip-size pieces of kale.
3. Place kale pieces into a large bowl and add oil and lemon juice. Stir to coat all pieces.
4. In a small bowl, whisk together sesame seeds, flaxseed meal, nutritional yeast, salt, cumin and chile powder, if using. Stir this mixture into kale to coat evenly.
5. Spread coated kale over prepared baking pans. Try not to overcrowd pieces so that they cook evenly and become dry and crispy.
6. Place in preheated oven and bake 15 minutes. Rotate pans and bake an additional 15 minutes or until kale is crispy.
7. Remove from oven and cool on wire racks 5 minutes and serve.
Each ½ cup contains 103 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 321mg sodium, 8g carbohydrate, 2g fiber, 0g sugars, 3g protein, 3Est GL.
Jules Shepard is author of Free for All Cooking (Da Capo Lifelong); The First Year: Celiac Disease and Living Gluten-Free (Da Capo Lifelong); and Nearly Normal Cooking for Gluten-Free Eating (BookSurge Publishing). She is founder of GFJules gluten-free flour blends and baking mixes.Yields 2 cups