Ingredients with Measurements:
- 4-5 large kale leaves
- 4-5 corn tortillas
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Wash the kale leaves and remove the tough stems. Tear the leaves into bite-sized pieces.
3. Cut the tortillas into triangles.
4. In a large mixing bowl, combine the kale leaves, tortilla triangles, olive oil, salt, garlic powder, and paprika. Toss until everything is evenly coated.
5. Line a baking sheet with parchment paper.
6. Spread the kale and tortilla mixture in a single layer on the baking sheet.
7. Bake for 10-12 minutes, or until the chips are crispy and golden brown.
8. Remove from the oven and let cool for a few minutes.
9. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (180°C)
Serving size:
2-3 servings
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 17g
Protein: 3g
Fiber: 3g
Substitutions for ingredients:
- You can use any type of tortilla you prefer, such as flour or whole wheat.
- Instead of olive oil, you can use avocado oil or coconut oil.
- You can use any seasoning you like, such as chili powder, cumin, or onion powder.
Variations:
- Add grated Parmesan cheese or nutritional yeast for a cheesy flavor.
- Sprinkle with lime juice and cilantro for a fresh twist.
- Use different types of kale, such as curly or red kale.
Tips and tricks:
- Make sure to spread the kale and tortilla mixture in a single layer on the baking sheet to ensure even cooking.
- Keep an eye on the chips while they bake, as they can burn quickly.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store any leftovers in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the chips in a preheated oven at 350°F (180°C) for 5-7 minutes, or until crispy.
Presentation ideas:
Serve the chips on a platter with a side of salsa or guacamole.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Pair with a cold beer or a refreshing glass of iced tea.
Suggested side dishes:
Serve with a side of grilled vegetables or a simple salad.
Troubleshooting advice:
- If the chips are not crispy enough, bake them for a few more minutes.
- If the chips are burning, lower the oven temperature or reduce the baking time.
Food safety advice:
Make sure to wash the kale leaves thoroughly before using them in the recipe.
Food history:
Tortilla chips were first created in the 1940s in Los Angeles, California. They were originally made from leftover tortillas that were cut into triangles and fried.
Flavor profiles:
The chips have a crispy texture and a savory flavor with a hint of garlic and paprika.
Serving suggestions:
Serve the chips as a snack or appetizer at your next party or gathering.
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