1 Bunch of Kale
1-2 teaspoons of olive oil (just enough to coat the kale- you really don’t need much)
1 pinch of salt
½-1 teaspoon of garlic powder (or to taste)
½ teaspoon of chili powder (optional)
Preheat oven or toaster oven to 350 degrees (180 C).
Tear or cut the kale leaves away from the thick stems and tear the leaves into bite-sized pieces. Wash and dry the leaves thoroughly.
Transfer the kale to a large bowl and drizzle with olive oil, sprinkle with the salt, and add garlic and chili powders. Use hands or tongs to toss until leaves are fully covered.
Lay the leaves out on a baking sheet in a single layer. Bake until leaves are crisp but not burnt, usually 10-15 minutes. Check progress every 5 minutes or so until done.
73 Calories, 5g fat, 3g protein, 2g dietary fiber 1g