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Baked Kale Chips

BY ELIZABETH BORELLI

Kale Chips

2-4 servings

Baked Kale Chips make a tasty alternative to the standard bagged snack.  Some of the most die-hard veggie-phobes have been known to change their tune after just one bite.  Fortunately they’re a snap to make, and surprisingly kid-friendly too!

Ingredients:

  • 1 bunch kale, washed and dried
  • 1 tsp. mustard
  • 1 tsp. Bragg’s Liquid Amino Acids (optional)
  • 1 tablespoon olive oil
  • 1 tsp. salt

Preheat oven to 350 degrees.  Line a cookie or baking sheet with parchment paper.

Break or cut kale leaves from stems, break into bite-sized pieces and place in a large bowl.  Whisk remaining ingredients together in a cup or small bowl.  Drizzle the mixture over the kale and toss to coat.

Spread kale leaves over the baking sheet and bake until the edges of the kale are browned but not burnt, 10-15 minutes.  Serve at room temperature.  Store for up to one week in an airtight container.


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