I love to snack. Unfortunately for my waistline my snacking usually consists of high sugar, high salt, fatty foods.YUCK!
Enter Kale chips My satisfying salty and crunchy alternative for potato chips. At just 50 calories, or 2.5 percent of a typical 2,000 calorie daily intake these are a great substitution to high fat store-bought potato chips. Also, an average daily intake of carbohydrates is around 225 grams-baked kale chips = 10 grams. Winning! Extra bonus points-they contain 2 grams of dietary fiber, packed with 2 milligrams of iron, 447 milligrams of potassium and 769 micro-milligrams of vitamin A in each serving. Most importantly they taste GREAT! I mean really good, like chip heaven with the perfect crunch.
So lets prepare and bake these bad boys.
What you’ll need:
1 bunch of kale (any kind) rinsed and dried with paper towel or a salad spinner
1 tbsp olive oil
(optional) Seasonings like sea salt, pepper, paprika, sesame seeds, garam masala, etc.
1. preheat your oven to 250°F. Thoroughly wash your kale and pat dry with paper towel
2. Using a knife separate the leafy parts of the kale from the ribs (we want chips not sticks) and tear into bite sized pieces.
3. Massage a light drizzling of olive oil and the seasonings of your choice. I used sea salt and paprika for a spicy bite.
4. Evenly spread your seasoned kale onto a baking sheet lined with parchment paper. Be sure to give your kale some space as they bake. Kale releases moisture as they crisp up and overlapping them will only leave you with some soft chips
5. Bake for 20 minutes turning once after 10 minutes
6. Take them out of the oven and let cool. These chips are so good so be sure to bake up a couple of batches. Enjoy.
If you have some left overs, keep them in a airtight container. Some reviewers noted that the chips loose their crispness overnight. Solution, toss them back into a 250°F for 5 minutes and BAM warm crispy chips.