BBQ Baked Kale Chips

BBQ Baked Kale Chips might be a good recipe to expand your side dish recipe box. This recipe serves 4. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 75 calories, 1g of protein, and 7g of fat per serving. For 11 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up smoked paprika, granulated garlic, kale, and a few other things to make it today. This recipe from Civilized Caveman Cooking has 490 fans. From preparation to the plate, this recipe takes around 25 minutes. With a spoonacular score of 8%, this dish is improvable. If you like this recipe, you might also like recipes such as BBQ Kale Chips, Baked Kale Chips, and Baked Organic Chili Kale Chips.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 tbsp extra virgin olive oil

1/4 tsp granulated garlic

3 large handfuls of kale

1 tsp sea salt

1/4 tsp smoked paprika

Equipment:

oven

salad spinner

paper towels

mixing bowl

aluminum foil

baking sheet

bowl

Cooking instruction summary:

Preheat your oven to 350 Degrees FRemove all of your kale leaves from the stalk and wash wellOnce they are all washed, dry them over and over again. They need to be bone dry to get the best results, if you have a salad spinner now is the time to use it if not you are going to be using lots and lots of paper towelsPlace all of your dry kale in a mixing bowl and coat with all of your extra virgin olive oilOnce coated, use 1/2 tsp of sea salt and sprinkle all overLine a baking sheet with aluminum foil and place all of your kale on the sheetPlace in the oven and bake for 12-15 Minutes, or until the chips are crispy, if you let them cook too long they will not taste good, don't burn them so check them often after the 10 minute markCombine the paprika, garlic, and remaining sea salt in a small bowl and at the 10 minute mark, remove your Kale from the oven and sprinkle with this mixturePlace back in the oven and continue cooking until doneEnjoy

 

Step by step:


1. Preheat your oven to 350 Degrees F

2. Remove all of your kale leaves from the stalk and wash well

3. Once they are all washed, dry them over and over again. They need to be bone dry to get the best results, if you have a salad spinner now is the time to use it if not you are going to be using lots and lots of paper towels

4. Place all of your dry kale in a mixing bowl and coat with all of your extra virgin olive oil

5. Once coated, use 1/2 tsp of sea salt and sprinkle all over

6. Line a baking sheet with aluminum foil and place all of your kale on the sheet

7. Place in the oven and bake for 12-15 Minutes, or until the chips are crispy, if you let them cook too long they will not taste good, don't burn them so check them often after the 10 minute mark

8. Combine the paprika, garlic, and remaining sea salt in a small bowl and at the 10 minute mark, remove your Kale from the oven and sprinkle with this mixture

9. Place back in the oven and continue cooking until done

10. Enjoy


Nutrition Information:

Quickview
63k Calories
0.08g Protein
7g Total Fat
0.27g Carbs
0% Health Score
Limit These
Calories
63k
3%

Fat
7g
11%

  Saturated Fat
0.97g
6%

Carbohydrates
0.27g
0%

  Sugar
0.02g
0%

Cholesterol
0.0mg
0%

Sodium
581mg
25%

Get Enough Of These
Protein
0.08g
0%

Vitamin K
9µg
9%

Vitamin E
1mg
7%

Vitamin A
136IU
3%

Vitamin C
0.9mg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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