CRISPY ROASTED KALE RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 30 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
Nutrition Facts : Calories 175 calorie, FatContent 10 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 401 milligrams, CarbohydrateContent 19 grams, FiberContent 4 grams, ProteinContent 6 grams, SugarContent 0 grams
BEST CABBAGE CHIPS RECIPE — HOW TO MAKE CABBAGE CHIPS
Cabbage Chips from Delish.com might be even better than kale chips.
Provided by Lauren Miyashiro
Categories gluten-free low-carb low-cost low sugar nut-free vegetarian snack
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 250°. Set 2 wire racks inside 2 large rimmed baking sheets. Tear cabbage leaves into large pieces, leaving out the thickest part of the ribs. Toss with Parmesan and oil, then season generously with salt and pepper. Arrange, in a single layer, on wire racks.
- Bake until golden and crispy, 30 to 40 minutes.
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CRISPY ROASTED KALE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category side-dish
Calories 175 calorie per serving
Reviews 4.8
Total Time 30 minutes
Category side-dish
Calories 175 calorie per serving
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
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See details
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