Crispy Crunchy Kale Chips
courtesy of Jill Garcia Schmidt
1 pkg. clean, cut, and ready to use Kale or 2 large bunches chopped into bite sized pieces.
1 large lemon, zested and juiced
1 large or 2 small cloves of garlic, minced
extra virgin olive oil (evoo)
1/4 c. grated Parmesan cheese
pinch cayenne pepper (optional)
Preheat the toaster oven to 350°.
In a large bowl, toss together the kale chips, lemon zest, garlic, Parmesan and cayenne.
Sprinkle enough evoo and lemon juice over the kale to lightly DRESS the greens. Like a very light salad dressing.
Place the chips in a single layer on the toaster oven's designated baking sheet.
Bake on the middle rack of the toaster oven for about 20-25 minutes or until the edges are crisp but not brown.
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