Cheesy kale crisps
Smartpoints value per serving
Making kale chips, also know as crisps, at home is easy and much less expensive than buying them. However, there are 2 keys to achieve their signature texture. One is to dry the kale leaves well after rinsing. Any excess moisture left on them, will cause them to steam and wilt instead of crisp-up. The second is to bake them on wire racks so that hot air can circulate around the leaves to cook both sides evenly. Here, we’ve dressed them up with grated Romano cheese, garlic powder, and onion powder but you can sprinkle them with any blend of seasonings. Store the chips in an airtight container up to several days though chances are they won't last that long!
2 bunch(es), tough stems removed and leaves torn into 2-inch pieces
19 gm, grated (3 tablespoons)