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Kale Chips: The World’s Best Healthy Snack

Toscano Kale (aka Dinosaur Kale)

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!

Kale Chips

  • 1 bunch curly or Toscano kale, leaves removed from stems, washed and thoroughly dried
  • good olive oil
  • salt

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.

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