Kale cabbage seems to be at the peak of popularity, and I also do not stay in side. I like these chips thanks to a combination of sweets, salty and spicy tastes. This is the perfect crunchy snack between meals, also rich in nutrients, especially vitamin K. “K” – means feces! Nutritional value of one serving: (total 2 tbsp.) Calories 158, total fat 12 g., saturated fat g., 5 g proteins, 13 g carbohydrates, fiber, mg cholesterol, sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: easy Quantity: 2 tbsp. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l olive oil
- 2 tbsp. l cider vinegar
- 2 tsp Sahara
- 1.5 tsp salt
- 1.5 tsp garlic powder
- 1/4 tsp cayenne pepper
- 450 gr kale kale, wash, remove stems, tear or cut into pieces of 2.5 cm.
Recipes with similar ingredients: apple cider vinegar, sugar, garlic powder, ground cayenne pepper, kale cabbage, leaf cabbage
Recipe preparation:
- Preheat the oven to 180 ° C by setting the grid in the center.
- In a large bowl, combine oil, vinegar, sugar, salt, garlic powder and pepper. Add kale and mix.
- Lay on a large baking sheet in one layer. Bake 16-20 min., once inverted, until crisp.
