Snackable crispy kale with chickpeas

Mass Appeal

Chef John Slattery is back to show us a healthy snack with a satisfying crunch! Here is his recipe for crispy kale with chickpeas.

Poppy seeds
Chickpeas (prepared)
Worcester sauce

Remove kale stems and slice through the leaves. In a mixing bowl, combine kale, oil, poppy seeds, salt & pepper and a dash of Worcester sauce. Spread out on baking sheet. Add prepared garbanzo beans and broil for 3 minutes, then turn oven to bake at 475 and cook for an additional 5 minutes.

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