You love potato chips and that salty satisfaction of mindlessly devouring an entire bag at once… but you know better than to succumb like that to the Wicked Chip of the West.
Solution? A drizzle of olive oil, a pinch of seasoned salt and 1 bunch of kale.
Kale is a magnificent, versatile leafy vegetable that doesn’t get nearly the attention it deserves. It’s rich with vitamins and minerals, boosts your immune system, and has been shown to have benefits ranging from improved vision to shielding against ovarian cancer. And it’s delicious too!
Don’t let Kale be the one that got away. It’s the Good Chip of the Mouth (a close relative of the Good Witch of the South? Okay no?), and will leave you feeling guiltless and satisfied. Head over to your supermarket, pass over the humdrum broccoli section, and decide: Am I feeling green or purple?
Kale Chips Recipe
1. Preheat your oven to 375 degrees. Line a cookie sheet with aluminum foil or perhaps nothing at all. Wash your kale and dry it thoroughly.
2. Break the leaves off of the stalk into bite size pieces in a bowl. Drizzle on your favorite extra virgin olive oil, then a pinch of seasoned or kosher salt – not too much though! Use your hands to toss the mixture and even out the ingredients. Use sesame seeds if you like them too – Eden Organic’s Seaweed Gomasio is a great salty/sesame combo. Tip: leave the stalky parts of the kale in there too for a hearty and delicious juxtaposition to your chips.
3. Place the kale onto your cookie sheet and bake until they are browned nearly all the way, which will take about 10-15 minutes.
4. Enjoy your crispy, salty, low-calorie snack!
Entertaining tip: Serve at an upcoming party for a snack that doubles as a great conversation piece.