Roasted Kale Chips with Golden Flax and Spices
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 16.1
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 181.9 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.9 g
- Protein: 0.8 g
View full nutritional breakdown of Roasted Kale Chips with Golden Flax and Spices calories by ingredient
Introduction
Ground golden flax seed sprinkled on well-oiled shredded kale, with some garlic-heavy spices and a bit of sea salt. Crunchy and adds a bit of extra fiber to the diet, great substitute for grain-based, carb-heavy, high calorie chips. Ground golden flax seed sprinkled on well-oiled shredded kale, with some garlic-heavy spices and a bit of sea salt. Crunchy and adds a bit of extra fiber to the diet, great substitute for grain-based, carb-heavy, high calorie chips.Number of Servings: 3
Ingredients
-
Spray olive oil
1 cup shredded organic dinosaur kale
3 tsp ground golden flax seed
1/4 tsp sea salt
Spices to taste
Tips
For spices, I used Penzey's California Seasoned Pepper, plus a dash of Penzey's Turkish seasoning (salt, garlic, cumin, black pepper, oregano, paprika, sumac, red pepper and cilantro). The flavors need to be strong to compete with the flavor of the kale, so season well!
Directions
Preheat the oven to 200 degrees.
Use a pan that has a "drip tray" like for grilling.
Spray the insert (the part with holes) with olive oil spray.
Spread kale pieces across the surface of the pan.
Spray more olive oil over the kale pieces, then mix them around so the olive oil coats the pieces well.
Sprinkle with flax seed as you like.
Shake on whatever spices appeal to you.
Bake in the middle of the oven for 45 minutes (or 35 minutes for convection oven). Stir the leaves around a bit every 10 minutes. When time is up, turn off the oven and leave the kale in for another 10 minutes to dry out completely.
When kale is dry, remove from pan, place in a ziploc bag and shake or grind sea salt over it (about 1/4 teaspoon). Use more, less or no salt as you like. Zip the bag and shake it to distribute salt, spices and flax.
Serving Size: Makes about 1 cup of kale chips (about 3 servings)
Use a pan that has a "drip tray" like for grilling.
Spray the insert (the part with holes) with olive oil spray.
Spread kale pieces across the surface of the pan.
Spray more olive oil over the kale pieces, then mix them around so the olive oil coats the pieces well.
Sprinkle with flax seed as you like.
Shake on whatever spices appeal to you.
Bake in the middle of the oven for 45 minutes (or 35 minutes for convection oven). Stir the leaves around a bit every 10 minutes. When time is up, turn off the oven and leave the kale in for another 10 minutes to dry out completely.
When kale is dry, remove from pan, place in a ziploc bag and shake or grind sea salt over it (about 1/4 teaspoon). Use more, less or no salt as you like. Zip the bag and shake it to distribute salt, spices and flax.
Serving Size: Makes about 1 cup of kale chips (about 3 servings)