Barbecue-spiced Kale Chips

by the Chef Marshall O’Brien Group

This tasty snack is satisfyingly crunchy, and kale is high in vitamins A (beta-carotene), C and K. Unlike regular potato chips, these are baked with healthy monounsaturated fat, and, at about 153 calories per serving, contain about half the calories of most typical snacks.

Ingredients

• 3 cups kale 
• 1 tablespoon olive oil 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon ground cumin 
• 1 teaspoon smoked paprika 
• 1/2 teaspoon onion powder 
• 1/8 teaspoon cayenne pepper, optional 
• 1/4 teaspoon salt

Directions

• Preheat oven to 400 degrees. 
• Remove stems from kale and tear leaves into bite-sized pieces. Wash kale thoroughly; dry and place in a large bowl. 
• Add olive oil; gently mix with hands until kale is completely coated. 
• Combine garlic powder, cumin, paprika, onion powder, cayenne pepper (if using) and salt; add to kale and gently mix to coat each piece. 
• Place kale leaves in a single-layer on a foil- or parchment-lined baking sheet, making sure kale does not overlap. 
• Bake for 10-11 minutes, until chips are crisp
• Let sit for 5-7 minutes, until at room temperature.