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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is a recipe from GH, and I've messed with it a little to make it kind of like crispy seaweed. Ingredients:
10 ounces kale, rinsed and drained well |
2 teaspoons splenda sugar substitute |
kosher salt |
nonstick cooking spray |
Directions:
1. Pre-heat oven to 350°F.
2. Remove and discard thick stems and tear the leaves into large pieces.
3. Spray leaves with nonstick cooking spray to coat lightly; sprinkle with about 1/2 tsp salt and 2 tsp of the splenda.
4. Bake for 12 to 15 minutes or just until kale is crisp but not browned.
5. Cool on cookie sheets or on a wire rack.
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