Whether it’s potato chips or tortilla chips, barbecue-flavored or plain, I love chips. I love them all. They are crunchy, salty and totally addictive. Sadly, chips do not seem to love me, or my waistline. In fact, one serving of my favorite salted potato chips (that’s 15 measly chips!) averages 160 calories and 10 grams of fat. And who eats just 15 chips?? I usually stop at about 50.
So, when I first discovered kale chips, I thought, why not give them a try. To my surprise, I loved them and so did my son. They are just as satisfying as the standard chip, but so much healthier. They make for a great snack and really help to boost the veggie intake in our household. Plus, they are super simple to make.
You’ll need one bunch of kale that has been washed and de-stemmed. You only need to remove the large, tough stem that runs up the center of each kale leaf; don’t worry about the smaller veins that run through each leaf. Discard the stems and roughly chop kale. Place kale on a large baking sheet lined with parchment. Make sure not to overcrowd the pan. Drizzle kale with one tablespoon of olive oil and ½ teaspoon of salt. Toss to coat. Place in an oven that has been preheated to 350 deg F. Bake for 20 minutes or until the kale is crispy. Halfway through the baking process, toss the kale to ensure it is cooked evenly.
Kale Chips
Ingredients
- 1 bunch of kale, de-stemmed and roughly chopped
- 1 tbsp. olive oil
- ½ tsp. kosher salt
Instructions
- Preheat oven time 350 deg F.
- Wash, de-stem and roughly chop kale.
- Place kale on a large baking sheet lined with parchment.
- Drizzle kale with one tablespoon of olive oil and ½ teaspoon of salt.
- Bake at 350 deg F for 20 minutes, tossing kale halfway through cooking process to ensure an even bake.
- Once crispy, remove from oven and eat immediately.
Comments are closed.