Crispy Kale Chips
1 bunch kale, tough stems and center ribs removed
olive oil and water mixture in a spray bottle
CHOICE OF SEASONINGS:
garlic and/or onion powder
fresh lemon juice
Dr. Fuhrman's VegiZest or Mato Zest , Mrs. Dash, or no salt Spike
raw cashew or almond butter mixed with water
Preheat oven to 225 degrees F.
Tear kale into uniform, chip-sized pieces. Spread evenly on a non-stick baking sheet. Shake olive oil and water mixture well and spray kale lightly.
Sprinkle with your choice of seasoning. Bake for 50 minutes or until crispy and dry, tossing occasionally to prevent burning.
Can be eaten as a snack or used as a topping for salads or other dishes.
CALORIES 123; PROTEIN 4g; CARBOHYDRATES 8g; TOTAL FAT 9.6g; SATURATED FAT 0.9g; SODIUM 22mg; FIBER 1.5g; BETA-CAROTENE 4359ug; VITAMIN C 57mg; CALCIUM 106mg; IRON 1.4mg; FOLATE 24ug; MAGNESIUM 63mg; ZINC 0.7mg; SELENIUM 0.4ug