After two holidays back-to-back, with lots of indulgence, we decided it was time to get back on track. We’re sharing some of our go-to Healthy Snacks this week, starting with Kale Chips. It’s not as fun as BBQ, but sometimes you just need a little green in your life! Although to quote a famous frog, “It ain’t easy, being green!”
Prep your Kale
We bought our Kale from a local farm, Witte’s Vegetable Farm, and rinsed it off. Then pulled the leaves away from the stem. The center stalk is too tough for kale chips. (You can freeze it and use it in smoothies or to make vegetable stock if you’re so inclined!) Then tear your kale into bite size “chip” pieces and place in a large bowl.
Seasoning
You can season these with just about anything you like. We often do just salt and pepper, but you could add any of your favorite spice combinations. Go Mexican with cumin, chili powder, and coriander. Looking for something to do with your za’tar seasoning? Try that with a little salt. This week, we used our Penzey’s Roasted Garlic, salt and pepper, just because that was the mood I was in (plus, we really just love this stuff!)
Place a piece of parchment paper on a large baking sheet. Then add about a tablespoon of olive or grape seed oil to the bowl with the kale. Get in there and work the oil into each piece. The more you work it, the less oil you will find you need. You want them coated, but not sopping. Now, spread them out on the baking tray and sprinkle your seasoning of choice overtop. Easy does it, you can always add a little when they come out of the oven.
Baking
Preheat your oven to 325 and place the tray on the middle rack for 10 minutes, then rotate 180 degrees, drop the temperature to 300 and bake 8 to 10 minutes more, depending on the size of your kale chips. They will look dry and start to change color. Pull them out and let them sit on the hot pan for 5 minutes before eating.
I am not the biggest fan of kale in salads. I don’t really ever sauté it as a side dish. But I love Kale Chips. It saves me snacking on potato chips, but crushes the salty craving I sometimes get. Next time you see some giant fresh kale, grab it, and give it a try!
| This recipe is part of our Healthy Snack Week |
Kale Chips
Ingredients
- 2 Large Kale Leaves
- 1 Tbsp Olive or Grape Seed Oil
- Seasoning to taste
Roasted Garlic Salt Seasoning
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Roasted Garlic Powder
Instructions
- Preheat oven to 325°F
- Wash and thoroughly dry the kale
- Pull the leaves away from the stem and then break into bit size pieces and place in a large bowl
- Add oil to bowl and massage into the kale, ensuring you get into all the grooves (you want the kale covered but not sopping)
- On a parchment lined baking sheet spread the kale out evenly and then sprinkle with seasoning
- Place the pan in the preheated oven and bake for 10 minutes, then pull the pan out and turn 180 degrees, drop the temperature to 300°F and bake for another 8 to 10 minutes
- Allow the kale chips to sit on the hot pan for 5 minutes after removing from the oven
- Enjoy immediately
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