All hail, kale chips! You’ll no longer need to worry about satisfying cravings for fattening potato chips once you’ve tried these. From The 17 Day Diet Cookbook.
Crunch a few and you’ll never have your hand in a bag of chips again, or at least I hope not!
1 pound kale leaves, washed and dried
Nonstick cooking spray
1/2 teaspoon salt
1. Position the racks in the top and bottom thirds of the oven; preheat to 375°F.
2. Cut out the thick, center stems from the kale leaves; tear the leaves themselves into ragged 3-inch pieces.
3. Spray two large baking sheets with nonstick cooking spray. Lay the leaf pieces on them in a single layer. Spray the leaves lightly with nonstick cooking spray.
4. Set the trays on the two racks. Bake for 15 minutes. Use tongs to turn the leaves over; reverse the trays top to bottom. Continue baking until crisp, about 15 more minutes. Sprinkle with salt while hot.
Yield : 4 servings
TIP: Make sure the kale leaves are completely dry before you start this recipe.
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