Line a baking sheet with parchment paper or spray with high heat oil spray such as grapeseed or sunflower. Lay kale leaves in a single layer on the prepared baking sheet.
Lightly sprinkle sea salt and garlic powder over the kale.
Roast kale for 8-10 minutes in preheated oven. Kale should be crispy and lightly browned mostly dark green. The leaves will crisp further on sitting. Make sure they retain their color – if they get too dark, the flavor will be bitter. If some leaves don’t look too crispy, turn them over and bake for another 1-2 minutes, then remove.
Drizzle lemon juice over the kale and enjoy!
Note: Crisps do not store well so make what you want to eat!
Kosher salt and freshly ground black pepperto taste
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Instructions
Preheat oven to 400 degrees F.
In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
Thread tomatoes, bell peppers, onion and squash onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
Place into oven and roast until tender, about 10-12 minutes.*