Crispy Baked Chickpea and Kale Chips

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Drain and rinse the canned chickpeas thoroughly under cold water.

3. 3

   Spread the chickpeas on a clean kitchen towel and pat dry completely.

4. 4

   In a large bowl, combine the chickpeas with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until well-coated.

5. 5

   Spread the chickpeas in a single layer on a baking sheet and bake for 20-25 minutes, shaking the tray halfway through, until golden and crispy.

6. 6

   While the chickpeas are baking, wash and dry the kale, removing tough stems and tearing the leaves into bite-sized pieces.

7. 7

   In the same bowl, toss the kale pieces with the remaining tablespoon of olive oil, salt, and pepper.

8. 8

   Spread the kale on another baking sheet in a single layer and bake for 10-15 minutes or until crisp, keeping an eye on them to avoid burning.

9. 9

   Once both the chickpeas and kale are done, let them cool slightly before mixing them together in a bowl and serving.