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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
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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