7 years ago
Northern Lights Kale Crisps
These light, crispy
kale chips are packed with nutrients and perfect for satisfying a case of the
munchies without all the calories!
- 1 pound dry organic
- 2 tablespoons
California Olive Ranch Olive Oil
- 2 teaspoons Lunds &
Byerlys Northern Lights Seasoning
- 2 tablespoons Bragg’s
- Paprika (optional)
- Heat oven to 375 F. Remove
ribs from kale and tear the leaves into chip-size pieces (approximately 2×1
- In two batches, toss kale
with oil in a large bowl and work oil into each kale leaf by gently tossing and
turning the kale with both hands.
- Sprinkle the nutritional
yeast and Northern Lights Seasoning onto the kale, tossing to coat the leaves
as evenly as possible.
- Spread the kale crisps on two
12×18 rimmed baking sheets. Baked, tossing kale, distributing evenly on sheets,
and rotating sheets a couple of times throughout the cooking time, until crisp,
about 20-25 minutes.
- Let cool on sheets. Sprinkle
with paprika for a touch of red color, if desired.
Calories: 130 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Sodium: 260mg Carbohydrate: 12g Fiber: 4g Sugars: 3g Protein: 6g
Nutrition content of this recipe is calculated by a registered dietitian nutritionist. Due to variations in ingredients and measurements, values are approximations. Nutrients provided for this recipe represent values based on the best available information. This information is not intended to treat or diagnose. Please consult your physician for diet recommendations specific to your personal needs.