GERD Friendly Garlic-Rosemary Kale Chips
Total time30 min
Prep time10 min
Cook time20 min
4.8(30)
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Learn more →Ingredients
4 servings
- 1 large bunch curly kale (about 8 oz), stems removed, leaves torn into 2-inch pieces
- 2 tbsp olive oil
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp fresh rosemary, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- 2
After tearing the kale, spread the pieces on a clean kitchen towel and pat thoroughly dry — any surface moisture will steam the leaves instead of crisping them.
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