Salt and Vinegar Kale Chips and Spiced Chickpeas - 32g Carbs, 8g Fiber
From: Today's Diet and Nutrition - Recipe by Jessica Girdwain
Serves: 8
--> For the kale chips
2 large bunches kale, stems removed and ripped into large pieces
2 Tbsp olive oil
Kosher salt
Balsamic vinegar
--> For the chickpeas
2 cans chickpeas, drained and rinsed
2 Tbsp olive oil
1 tsp paprika
1 tsp chili powder
1/2 tsp cumin
3/4 tsp kosher salt
Dash cayenne pepper
Preheat oven to 350 degrees F.
Toss kale with olive oil. Spread in one loose layer across two baking
sheets. Sprinkle with salt and drizzle with balsamic vinegar. Cook
until crispy, about 12 to 15 minutes. Cool before serving.
Toss chickpeas with remaining ingredients. Spread on two baking sheets
in one layer and cook until crunchy, about 45 minutes, stirring
occasionally. Cool before serving with kale chips.
Serves: 8
Nutrition per Servings:
230 Calories, 8g Total Fat, 1g Saturated Fat, 2g Polyunsaturated Fat,
4g Monounsaturated Fat, 0mg Cholesterol, 202mg Sodium, 32g Carbs,
8g Fiber, 10g Protein
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