Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Kale Chips with Sea Salt and Smoked Paprika



Posts : 16500
Thanked : 805
Join date : 2013-01-12

Kale Chips with Sea Salt and Smoked Paprika

Post by Lobo on Thu 28 Jan 2016, 11:01 pm

Kale Chips with Sea Salt and Smoked Paprika

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
These crispy baked chips made from sturdy fresh greens are every bit as addictive as other chips, but are guilt-free. The secret to turning out perfect kale chips is to distribute the oil and spices evenly on the leaves, and to avoid overcrowding them on the baking sheet.

  • Printer Friendly Version

  • 274


  • 1 bunch (about 1/2 lb.) curly or dinosaur kale

  • 2 Tbs. olive oil
  • 1/4 tsp. smoked paprika
  • 1/2 tsp. coarse sea salt


Preheat an oven to 300°F.

Rinse the kale well and blot dry thoroughly with a clean kitchen towel. Tear the leaves from the ribs; discard the ribs. Using your hands, tear the leaves into fairly large, appealing chip-size pieces.

Place the leaves in a bowl and sprinkle with the olive oil, paprika and salt. Using your hands, toss to coat evenly with the oil and seasonings.

Arrange the leaves in a single layer on 2 baking sheets. Bake, rotating the pans from top to bottom and back to front halfway through the baking time, until the leaves are dry and crispy, about 25 minutes. Serve immediately; kale chips are best eaten within a few hours. Serves 4.

Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).

Related Tips

  • All About Kale >
  • All About Winter Greens

    Current date/time is Sat 22 Oct 2016, 6:44 am