Recipe Box: Kale Chips

Since we’ve been seeing kale chips in the stores and reading about them everywhere (like on Kath Eats Real Food), I decided to try this healthy snack craze for ourselves. Y is someone who would give up all food for chips if given the choice, so he was seriously craving something salty and crunchy about halfway through the 10 Day Real Food Pledge. When we saw a bunch of kale at the local farm stand, we decided it was time.

We just did a basic version with olive oil and salt, but next time I might add some variety with something like parmesan chips, tamari or crushed red pepper. Because, yes, I will DEFINITELY be making these again! They are crispy, salty and a fun snack. Of course they're not just like potato chips, but they're interesting and healthy and definitely satisfy cravings for salty and crunchy munchies.

My one complaint about these is that they did leave a strong aftertaste. Not bad, just very kale-y. You've been warned! I guess it's the trade-off for the snackfest I had.

Basic Kale Chips

1 bunch kale
2 tsp olive oil
1 tsp salt (I used sea salt)

Directions:

Preheat the oven to 350˚ F

Wash the kale, remove thick stems and tear into bite sized pieces and then dry completely in a salad spinner.

Prepare a cookie sheet with parchment paper and spread the kale on paper. Sprinkle with olive oil and salt. Bake until the kale is crispy and the edges are just browned, about 10-15 minutes.

Serves 4
Points per serving: 2