Krispy Kale ChipsJan 04 2011 by
It’s so great that to eat healthy you don’t have to give up all things good. Everyone likes to have a crunchy snack once in a while. Instead of reaching for empty calorie chips try some clean, spicy, and crunchy kale chips.
- 1 bunch Lacinato (dinosaur or Tuscan) kale, washed and dried thoroughly
- 1 tbsp olive oil or Garlic Gold Oil
- 1 tsp garlic pepper seasoning (mine contains garlic, sea salt, black pepper, red and green bell pepper) or any of your favorite herbs and spices
- Preheat oven to 350 degrees F.
- With a sharp knife, remove the middle rib of each kale leaf so that all you have left are the leaves. Cut the leaves into small pieces, about 2-3 inches.
- Place the leaves in a large plastic bag or medium sized bowl and add the olive oil and seasoning.
- Mix well making sure all the leaves are coated with the oil.
- Line 2 baking sheets with non stick foil or parchment paper.
- Place the kale in a single layer on the sheets.
- Bake for 10 minutes and then rotate the pans 180 degrees and top to bottom and bottom to top if baking on 2 racks. Bake another 5 minutes or until crunchy.
- Remove from the oven and enjoy.
Makes 4 servings.
Nutrients per serving: Calories: 46, Cal. from Fat: 31, Total Fat: 3.5g, Sat. Fat: .5g, Carbs: 3.5g, Fiber: .5g, Sugars: 0g, Protein: 0g, Sodium: 14.5mg, Chol: 0mg
The kale chips are best eaten right away but can be stored up to 24 hours in a paper bag. This seasoning is just one of the many ways to make your kale chips. You can also try:
Asian Flavor - 2 tsp olive oil, 1 tsp sesame oil, 1/2 tsp garlic powder and 1/2 tsp ginger.
Curry Flavor – 1 tbsp olive oil, 1/2 tsp curry powder, 1/4 tsp corriander, 1/4 tsp sweet paprika and a pinch of red pepper flakes.
Kale chips are also good on top of a salad or even popcorn.