1 head of kale
1 tbsp safflower oil (or other high heat oil)
1/4 tsp garlic powder
1 tsp cumin
2 tsp paprika (smoked if you can find it)
salt (opt)
Preheat oven to 350. Wash and de-stem kale, shaking off excess water. Put ingredients in gallon size baggie and smear all around. Put kale in baggie and shake like you mean it! (you can reach in and grab kale to wipe off leftover on sides of baggie) Spray nonstick on cookie sheet and place kale on cookie sheet. (You can sprinkle on a little salt if desire.I didn't.) Cook for 15-20 minutes turning 1-2 times until crispy.
Spinach Artichoke Dip
1 can artichoke hearts, drained & chopped (make sure they aren't canned in oil)
1 cup spinach, chopped
salt/pepper (opt to taste)
1/4 cup shredded parmesan cheese
3 Tbsp plain nonfat yogurt (can use greek)
Combine all ingredients. Serve with veggies or homemade chips. Refrigerate leftovers. Enjoy!
(I didn't use any salt or pepper)
