I could (and do) eat these by the handful. Their salty-and-crispy combo consistently satisfies my afternoon popcorn craving.
Makes 2 servings
20 minutes
Vegan, paleo, dairy free, sugar free, vegetarian, gluten free
Ingredients:
3 large leaves (4 packed cups) kale
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tbsp nutritional yeast
1/4 tsp paprika
3/4 tsp garlic powder
Pinch salt
Steps:
Preheat oven to 375F.
Chop the kale into 2 inch pieces. Massage the kale with oil and ACV until each piece is coated and shiny. Spread on a baking sheet, sprinkle on your seasonings, and bake for 16-18 minutes until they're lightly browned. When you press down on a leaf, it should crackle.
Eat them straight out of the oven.
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