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Crispy kale chips (ranch and garlic-spice) 1WW

Ingredients

• Uncooked kale
• 8 oz, leaves torn from stems, washed, spun dry (8 cups)
• Olive oil
• 2 tsp(s), extra-virgin
• Kosher salt
• ¼ tsp(s), ranch blend
• Dry buttermilk
• 2 tsp(s), available in supermarkets in the baking section
• Garlic powder
• ½ tsp(s)
• Onion powder
• ½ tsp(s), garlic-spice blend
• Garlic powder
• ½ tsp(s)
• Onion powder
• ½ tsp(s)
• Ground cumin
• ¼ tsp(s)
• Cayenne pepper
• 1 pinch, or smoked paprika

Directions

Preheat oven to 375 °F and line a baking sheet with parchment paper or aluminum foil.
Toss kale pieces with olive oil and salt and spread evenly across sheet. Roast in oven for 10-15 minutes, stirring once while cooking. Chips are done when kale pieces are crispy and lightly browned on the edges. Serve as is or toss with spice blend of choice.
Notes

Chips are best served within an hour of serving to preserve their crispness