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Crispy Asian Kale
5 min prep time
15 min cook time
6servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make Crispy Asian Kale
This is an incredible snack and a great alternative to chips. Use it as a side dish or an appetizer at a party!
5 min prep time
15 min cook time
6servings
1 1/2 cups
Print Recipe >
Step-By-Step Instructions:
- Preheat oven to 350 degrees F. Coat two large baking sheets with cooking spray.
- In a large bowl, whisk together the olive oil, soy sauce, Splenda Brown Sugar Blend, and garlic powder.
- Toss the kale in dressing to coat and spread kale in one layer onto the two baking sheets. Do not overload the baking sheets with kale. Use a third baking sheet if needed.
- Bake for 10-15 minutes or until the kale is crispy.
Nutrition facts
6 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 70
-
Total Fat
3g
- Saturated Fat 0.4g
- Sodium 120mg
-
Total Carbohydrate
9g
- Dietary Fiber 3g
- Total Sugars 3g
- Protein 4g
- Potassium 380mg
- Phosphorous 75mg
Ingredients
olive oil
1 tbsp
lower sodium soy sauce
1 tbsp
low-calorie brown sugar substitute
1 tbsp
garlic powder
1 tsp
bagged chopped kale
1 (16-oz) package
Reviews & Ratings
Recommended
The 2nd thing I did is after spreading the kale mixture, I gave it a good sprinkling of sesame seeds!
10-15 minutes is not enough time to dry out this kale, it's more 25-30 minutes and you need to toss the kale every 10 minutes.