3 Varieties of Kale Chips


At this point we all know that Kale is a powerhouse super food, chock full of vitamins and minerals (not to mention virtually calorie-free.)  Kale chips have been all the rage for a few years and a shopper can easily find them packaged and stocked at most grocery stores. Unfortunately, I have found that most packaged kale chips have similar caloric makeup as their infamous counterpart – regular ol’ potato chips! A small bag of “Cheezy Kale Krunch” I found at Whole Foods yesterday is 100 calories per 1 oz serving, with 7 grams of fat. Not too bad….but, keep in mind that 1 oz is almost nothing! For 220 calories per bag, 14 grams of fat, and 18g carbohydrates – I much rather indulge in something other than kale.

So in order to fulfill my salty, crunchy craving – I purchased 1 bunch of kale and headed home to bake my own lower-cal version. Most of the ingredients you probably already have at home.

1 bunch kale, olive oil, salt

• cut (or rip with your hands) the stems off and pile the kale up onto a baking sheet (covered with parchment paper)

• drizzle olive oil over leaves, sprinkle some salt! (A little of each goes a long way)

• bake for 10-15 min or until the leaves are beginning to brown on the edges

•  Enjoy! I would eat these within 48 hours for best taste.

Looking to mix it up? You can make your own variety of kale chips that fulfill your specific craving.

Sweet Maple: In a bowl, mix your raw kale leaves with a drizzle of maple syrup, a squeeze of fresh lemon juice and a dash of pink Himalayan salt. Place mixture onto baking sheet and pop into oven.

Spicy Parmesan: Add a sprinkle of freshly grated parmesan cheese, along with a dash of spicy red pepper before placing kale into the oven.

Tangy Sea Salt & Vinegar: In a bowl, mix your raw kale leaves with olive oil, sea salt and a few teaspoons of vinegar. Place mixture onto baking sheet and pop into oven.





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