Krispy Kale Chips

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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.

Kristy

Ingredients:

• 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

Preparation:

1. Preheat oven to 350 degrees F.
   

   Cut the rib from the leaf

2. 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.
   

   Coat the leaves with oil and seasoning

3. Place the leaves in a large plastic bag or medium sized bowl and add the olive oil and seasoning.
4. Mix well making sure all the leaves are coated with the oil.
5. Line 2 baking sheets with non stick foil or parchment paper.
   

   Bake in a single layer

6. Place the kale in a single layer on the sheets.
7. 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.
8. Remove from the oven and enjoy.

Nutritional Info:

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

Notes:

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.