Kale Crunch

Photo: flickr user B Rosen

Ingredients

1 bn kale (about 1 lb) stemmed and minced

olive oil or oil spray for the baking pan

Preparation

Preheat the oven to 350F. Line a large baking tray with foil, then brush or spray it with oil.

Add the kale and spread out as much as possible.

Bake for 10 minutes, mixing it up once or twice during that time. Sprinkle with parmesan, if desired, and bake for 10 to 15 minutes longer, stirring occasionally, until it's as crisp as you like it. Watch closely and stir often to prevent burning.

Remove from the oven, and let the kale cool on the tray.

Yield: 2 to 4 cups

NOTES : "Try these fascinating, sophisticated "chips" for snacking or for sprinkling on just about any savory dish.

As these chips cook, they go through a chewy-crisp stage, which is also delicious."

Note that the Kale Crunch calls for an optional small amount of Parmesan cheese. Because kale is so low in calories, using this cheese brings the %%CFF up to 40%%. But the total fat for the entire would probably use the cheese, but use only about 1 tbsp.

(bringing the fat down even further to only 1/2 gm.) because I find a little offers me enough flavor.

Also, when combined with a salad or a lowfat soup, the %%CFF from the entire meal will be very low. [ECR]