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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
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