JJs Kale Chips with Cumin & Sea Salt The Virgin Diet Cookbook, Grand Central 2014
Makes 2-4 servings 1 bunch kale, about 1 pound, washed and thoroughly dried 1 tablespoon olive oil 1/2 teaspoon ground cumin 1/4 teaspoon sea salt 1/8 teaspoon chipotle pepper Preheat the oven to325°F Tear kale into 1 1/2-inch pieces. In a large bowl with the oil, gently rubbing leaves with fingers to help spread the oil evenly. Add the cumin, salt, and chipotle pepper and toss well. Arrange kale in a single layer on large baking sheets. Bake one batch at a time turning leaves once until crisp 16-18 minutes. Repeat with second batch. Allow kale chips to cool in the pan. Serve immediately or store in a covered container If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care. Marvin J. Ashton -Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
