Kale Sprout Chips
By Chef Tom Fraker


3 (3oz.) packages Melissa’s Kale Sprouts, large ones cut in half
2 tablespoons Extra Virgin Olive Oil
pinch Kosher Salt and Freshly Ground Pepper
½ Fresh Lemon, juiced (optional)

Preheat the oven to 425ºF.

In a bowl, toss the kale sprouts with the olive oil, salt and pepper until well coated. Mix in lemon juice if desired. (The lemon juice adds a wonderful tangy flavor but the chips will not be as crisp as they would be without the juice.)

Place the kale sprouts, in a single layer, on a baking sheet and place in the oven. Roast the chips for 5-7 minutes, until just starting to brown. Watch them closely as they will burn easily. Remove from the oven and enjoy. Makes about 2 servings.

These are awesome to snack on all day long.

Servings: 2