One of the hardest things to modify when moving toward making more healthy eating choices is snack foods. We all love a little something crunchy, salty, or sweet, and unfortunately, most foods that fit that profile aren’t very good for us.
Enter kale. Kale is part of the cabbage family, is in-season in fall and winter, and is one of the most nutrient dense foods you can eat. On it’s own, it’s a little bitter, and can be an acquired taste. Baked up in the oven, though, and you’ve got a great, crunchy little snack.
Here’s how to make kale “chips”:
- 1 Bunch Kale
- 1 Tbsp Olive Oil
- Salt and Pepper, to taste
- For sweet – 1 tsp brown sugar
- For savory – garlic powder
- Preheat oven to 300 degrees
- Tear the leaves of the kale into large, chip-size pieces (it will shrink up in the oven).
- Clean leaves, and place in a large bowl.
- Toss with the tbsp of olive oil.
- Spread kale on parchment-lined baking sheets in a single layer.
- Sprinkle with salt, pepper, and brown sugar or garlic.
- Bake in the oven for 30 minutes, or until crisp. I like to check and toss the kale every 10 minutes or so.
If you’re not able to eat all of the kale right away, store it in brown paper bag. This will help keep it crispy for a few days.
Looking for some more variations? Check these out:
- Sweet and Spicy Kale Chips from The Whole Life Nutrition Kitchen
- Lemon Kale Chips from Elana’s Pantry
- Salt & Vinegar Kale Chips from Elana’s Pantry
- Chile and Lime Kale Chips from The New York Times