- 1 bunch kale, stemmed
- Nonstick cooking spray
- 2 pinches kosher sea salt
- 1 15.5-ounce can chickpeas, drained and rinsed
- 1 pinch garlic salt
- 1 pinch freshly ground black pepper
- 1 pinch sweet paprika
- Poached eggs, to serve
These chips are truly the only way I can get my kids to come anywhere near kale. I add a poached egg on top of the kale and roasted chickpeas to make what I call a "bird's nest."
Technique tip: Check the chickpeas as they roast to avoid overcooking them. Moisture in canned chickpeas varies widely.
Preheat oven to 400 F.2.
Break the kale leaves into 2- to 4-inch pieces and thoroughly dry on paper towels.3.
Make the chips in batches. Arrange the leaves (make sure they're not overlapping) on a large baking sheet and spray them lightly with olive oil spray. Season with salt. Bake until crispy but not browned, about 8 minutes. You can flip the leaves if the bottoms haven't crisped enough. Remove and let cool on a large plate.4.
Lower the oven temperature to 350 F.5.
Dry the chickpeas with paper towels. Spread the chickpeas out on the baking sheet and spray them liberally with olive oil spray to coat. Season with garlic salt, pepper and paprika.6.
Bake until they are crispy and golden, about 20-30 minutes. The moisture in canned chickpeas can vary widely, so check them frequently to prevent them from becoming overly dried out. If you like them to remain a little soft on the inside, cook them for less time.7.
Serve the crispy leaves and chickpeas together on a plate, then top with a poached egg for a filling breakfast that's packed with protein and filled with fiber.