Kale Chips & Roasted Nutty Chickpeas
(Gluten-Free | Vegetarian)
1 bunch kale, stemmed
Extra-virgin olive oil spray
2 pinches of kosher sea salt
1 (15.5-ounce) can chickpeas, drained and rinsed
Pinch of garlic salt
Pinch of freshly ground black pepper
Pinch of sweet paprika
- 1. Preheat the oven to 400°F.
- Break the kale leaves into 2- to 4-inch pieces and thoroughly dry on paper towels.
- Make the chips in batches. Arrange the leaves, not overlapping, on a large baking sheet and spray them lightly with olive oil. Season with the salt. Bake until crispy but not browned, about 8 minutes. You can flip the leaves if the bottoms haven’t crisped enough. Remove and let cool on a large plate.
- Lower the oven temperature to 350°F.
- Dry the chickpeas with paper towels. Spread the chickpeas out on the baking sheet and spray them liberally with olive oil spray to coat. Season with the garlic salt, pepper, and paprika.
- Bake until they are crispy and golden, 20 to 30 minutes. The moisture in canned chickpeas can vary widely, so check them frequently to prevent them from becoming overly dried out. If you like them to remain a little soft on the inside, cook them for less time.
- Serve the crispy leaves and chickpeas together on a platter.
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