Recipe: Roasted Kale Chips

Jennifer Iserloh, from the book, "50 Shades of Kale."

(CBS News)  Recipe reprinted with permission from the book, "Fifty Shades of Kale: 50 Fresh and Satisfying Recipes That Are Bound to Please" by Drew Ramsey, M.D. and Jennifer Iserloh (HarperWave).

Snack time -- the decision is yours: Do you want to be bad, to feel the weight of your carnal sin all afternoon? Or do you want to indulge your cravings without feeling ashamed?

These homemade kale chips have a delicate crunch that makes for a satisfying snack you don't have to feel guilty about.


Roasted Kale Chips
Serves 4

Ingredients:
One 1½-pound bunch kale
1 tablespoon olive oil
1 tablespoon pumpkin seeds
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper


Directions: 

Preheat the oven to 350 degrees F. and set out two ungreased baking sheets with sides.

Rinse the kale under cold running water and pat dry with paper towels. Wrap the kale in another layer of fresh paper towel—the kale must be dry in order to crisp up. Squeeze and unroll.

Roughly chop the kale leaves and discard the stems.

In a large bowl, toss the kale leaves with the olive oil, pumpkin seeds, salt and pepper, rubbing the leaves with your fingers to coat with the oil and spices. Arrange the leaves over the baking sheets and bake for 7 to 8 minutes. If the chips are crisp in the center, remove them from the oven and serve. Otherwise, bake for an additional 2 to 5 minutes, until the chips have crisped.

Per serving (2 cups):
126 calories
17 g protein
17 g carbohydrates
5 g fat (0.8 g saturated)
0 mg cholesterol
3 g fiber
240 mg sodium


For more info:


See more recipes from "Sunday Morning"'s 2013 "Food Issue"

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