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 ”dirty” chips try some clean, spicy, and crunchy kale chips.

Ingredients:

  • 1 bunch Lacinato (dinosaur or Tuscan) kale, washed and dried thoroughly
  • 1 tbsp olive oil
  • 1 tsp garlic pepper seasoning (mine contains garlic, sea salt, black pepper, red and green bell pepper)

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 style with 2 tsp olive oil, 1 tsp sesame oil, 1/2 tsp garlic powder and 1/2 tsp ginger. Another option would be 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. The varieties are endless, just use your imagination and your tastebuds.

Kale chips are also good on top of a salad or even popcorn.

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2 Comments

 
  1. Alanna says:

    I love these! I make them all the time! I use the curly kale, though.

    • Kristy says:

      They’re great aren’t they? The first time I made them I was so surprised at how crispy they were. I just didn’t expect it but it was a pleasant surprise.~Kristy

 
 

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