Prep Time: 10 minutes
Cook Time: 20 minutes
**½ lb. kale
1 tbsp. Garlic infused olive oil
Salt to taste
Position a rack in the center of the oven. Preheat the oven to 275°F.
Line a rimmed baking sheet with parchment paper; set aside.
Wash and dry the kale thoroughly. Use a sharp paring knife to remove the larger parts of the kale stems and discard , then hand tear or cut the kale into pieces that are 2 to 3 inches across.
Place the kale in a mixing bowl. Drizzle the oil over the kale, using your other hand to toss the kale around as you drizzle. Sprinkle with the salt and use your hands to toss around until evenly coated.
Arrange the kale in an even, single layer on the prepared pan. Bake for about 20 minutes, flipping the kale pieces over halfway through, or until crisp.
Remove from the oven, allow to cool, and serve. These are best eaten the same day they are made; although you can store the chips in an airtight container at room temperature for up to 3 days, they will become a bit chewy.
Nutrition (per serving)
77 calories; 5 g fat(1 g sat); 2 g fiber; 7 g carbohydrates; 3 g protein; 23 mcg folate; 0 mg cholesterol; 0 g sugars; 379 IU vitamin A; 91 mg vitamin C; 114 mg calcium; 1 mg iron; 29 mg sodium; 372 mg potassium
Recipe adjusted from The Low-FODMAP Diet Step by Step by Kate Scarlata