Crunchy, flavorful and healthy, these baked kale chips with almonds and garlic have it all. Ideal as a snack or served as a side dish. These are great for prepping in bulk and then grazing throughout the week.
- 1-⅞ ounces, weight raw cabbage
- Salt and pepper to taste
- 1 teaspoon Olive oil
- 1 teaspoon sliced almonds
- 1 clove minced garlic
Preheat the oven to 180°C (355°F).
Make sure the kale is completely dry. Dry thoroughly with a towel to remove any residual moisture. Season to taste with salt and pepper. Add the kale to a baking sheet and drizzle with olive oil. Mix the oil around the kale with your hands. Scatter the almonds and garlic on top.
Place the baking sheet in the middle of the oven and bake for 20 minutes, turning halfway through. Once cooled, store in a container with rice in the bottom to absorb moisture.