I have happily traded in my high carb popcorn for this touch of garlic and vinegar snack. A simple and quick recipe, 30 minutes at the most for prep, toss and bake. It takes you that long to choose a movie these days. Fresh from your summer or fall garden or inexpensively purchase Kale in bulk bags, washed and ready to go.
Prep time 30 minutes
Oven temperature 325 degrees
8oz Fresh Kale, washed, de-stemmed and torn/or chopped for chip size. Or double the recipe 16 oz. of kale.
2 Tablespoons Olive or Avocado Oil "Organic"
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup apple cider vinegar (in spray bottle)
Pre-heat over to 325 degrees
Cover two cookie sheets with parchment paper and brush with oil. Wash and dry Kale. Tear, cut or already chopped kale into chip size pieces. Place kale in a large bowl. Drizzle the outsides of the bowl with oil, toss kale with salad tongs, wiping the edges of the bowl. Sprinkle garlic powder and salt a little at a time, spray with vinegar alternating 10 sprays and tossing, till distributed evenly. Place the kale in a single layer on prepared baking sheets. Bake until crisp and the edges are slightly browned, 12-15 minutes. Observe and test taste the process. Eat warm Like popcorn the oil on the kale makes it soggy or stale when stored. I never have any left over to warrant a complete dehydration process for storage.
Gluten-Free, Low Carb, hip healthy snack.