4 Serves
25 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin K
444 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
71 µg / 400 µgCalcium
290 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
67 mg / 1,250 mgPotassium
414 mg / 4,700 mgSodium
68 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 gIn a small bowl, whisk together the white vinegar and olive oil until fully emulsified.
Thoroughly coat the kale leaves with the oil and vinegar mixture, then arrange them in a single layer on the prepared baking sheet.
Evenly sprinkle the kale with garlic powder, cayenne pepper, and a pinch of kosher salt.
Bake for 10 to 15 minutes, tossing the leaves halfway through the cooking time to ensure even crisping, until the edges are lightly browned.
25
g95
g20
g
Yemeni
