1 10-ounce bunch curly kale, stems trimmed
½ cup ground unsalted peanuts, finely chopped
¼ cup ground flax seed, golden or brown
1/2 teaspoon low sodium jalapeno or chipotle seasoning or ¼ teaspoon salt
2 egg whites
Place the peanuts, ground flax, and the seasoning or salt on a sheet of wax paper. Mix with your fingertips.
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 by Skinny Chef Jennifer Iserloh
Nutrition information per serving:
Fat: 18 g
Saturated fat: 0 g
Cholesterol: 0 mg
Carbohydrates: 15 g
Protein: 12 g
Fiber: 5 g
Sodium: 207 mg