- 1 Whole Head of Kale, Mustard Greens or a bag of mixed Braising Green
- Olive Oil
- Himalayan Salt
- Smoked Paprika*
- Tahini
INSTRUCTIONS
Preheat
oven
to bake 375 degrees. Chop off stems of greens you are using. If using
whole head of kale, quarter it.
Rinse
well in salad spinner, make sure they are completely dry or chips will be
soggy.
In large bowl toss with olive oil, salt and
paprika*.
Lay
out
flat greens on a cookie sheet - not too many on top of each other or
they will not crisp up. Add a small dollop of Tahini to each chip.
Bake until crispy.
*** Omit paprika if you are sensitive to nightshades or haven't yet tested.
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