Try this Roasted Kale for an alternative to potato chips. Sprinkle with crushed red pepper or cumin to give Roasted Kale an added zip.
What You Need
Original recipe yields 8 servings
1 bunch curly kale
3 Tbsp. olive oil
3 Tbsp. finely chopped PLANTERS Sunflower Kernels
1/2 tsp. garlic powder
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Let's Make It
Heat oven to 325ºF.
Remove and discard ribs from kale leaves. Tear each leaf into 5 or 6 pieces; place in medium bowl. Add oil; mix lightly.
Spread kale evenly onto 2 parchment-covered rimmed baking sheets.
Combine remaining ingredients; sprinkle half evenly over kale.
Bake 14 min. or until kale is crisp, turning and sprinkling with remaining sunflower kernel mixture after 7 min. Cool completely.
Popcorn Choking Hazard
This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source. Click here for more information.
For added zip, sprinkle with desired amount of crushed red pepper or ground cumin before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.