Recipe // Kale Chips

Kale Chips

1 10-ounce bunch curly kale, stems trimmed
Cooking spray
½ cup ground SEA SALT or BAJA TACO peanuts, ground
2 egg whites

Preheat the oven to 400°F. Rinse the kale under cold water. Dry well with paper towels or a dry dishtowel. Coat two baking sheets with cooking spray. Grind up the Pizootz in a blender or food processor.

Place the egg white in a large bowl and whisk until foamy with a wire whisk, about 10 seconds. Dip the edges of the kale leaves into the egg then press into the peanut mixture. Transfer the kale leaves to the two baking sheet, spread out so the leaves aren’t touching. Coat the tops of the leaves with a layer of cooking spray.

Bake 10 to 12 minutes, until the leaves crisp and the peanuts are golden. Cool 1 minute before serving.

Recipe adapted from the Skinny Chef Jennifer Iserloh