I just discovered the ah-mazing-ness that is kale chips. The Hubs and I are obsessed. We’ve been having kale chips as mid-day snacks, sides to our dinner, and late-night munchies. And the best part about it all? For the first time ever, we don’t feel guilty about eating chips!
I’ve been buying kale by the bushels (ok, just a slight exaggeration) for soups and stews, but recently found out that kale also makes a great snack. Forget about eating fat-laden potato chips or buttered popcorn the next time you’re having a movie night in! Kale chips are low in calories, healthy and loaded with fiber. And did I mention they’re easy to make too?
I can’t wait to try my hand at brussel sprout chips next!
- 1 bunch curly or Toscano kale, leaves removed from stems, washed and thoroughly dried
- good olive oil
Preheat oven to 350°F. Gently toss kale leaves in olive oil and sprinkle with salt. You don’t need a lot of olive oil – just enough to get a good shiny sheen on the leaves. Spread kale leaves in one layer on a baking sheet. Bake for 5-8 minutes**. And repeat again and again. I guarantee you these will be devoured in lightning speed.
** Be mindful of the time because you don’t want burnt and bitter kale chips. The edges should be slightly brown, but no more than that.