Mama’s Munchies: Kale Chips

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”:

You’ll need:

• 1 Bunch Kale
• 1 Tbsp Olive Oil
• Salt and Pepper, to taste
• For sweet – 1 tsp brown sugar
• For savory – garlic powder

Steps:

• 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.
• Enjoy!

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