One of my newest favorite snacks is baked kale chips. Kale is pretty cheap and I like that. Kale is low in Sodium, and very low in Cholesterol. It is also a good source of Vitamin B6 and Copper, and a very good source of Vitamin A, Vitamin C, Vitamin K and Manganese. All good things for my body! yay!
Remember when you are trying new foods, sometimes you have to make and try new foods a number of times before you really enjoy it. It took me a year to switch from Jiff and Skippy to natural peanut butter! None the less, I’ve made the switch. (and yes, my budget still feels it! ) Although, I have to say, even at first taste, I knew I could like these really easily. They fit into my Slow Carb Challenge really well. The 2nd time I made them I was hooked!
This is what it looked like when I put them in the oven:
This is what overdone Kale chips looks like :
This is what they look like when they are just about perfect! You can see a little brown on the edges. When you pick them up, they aren’t flimsy or floppy, they are straight as a board and crunchy.
I hope you are able to make and enjoy some soon!
Baked Kale Chips Recipe with Garlic & Onion
1/2 large bunch of kale, any leaf shape
a few teaspoons of olive oil
1/2 – 1 teaspoon of garlic powder
1/2 – 1 teaspoon of onion powder
1/2 – 1 teaspoon of coarse salt
1. Preheat the oven to 375 degrees.
2. Wash and dry kale, remove and discard the thick stem/stalk and rip the kale into pieces, roughly 2-3 inches in size.
3. Drizzle the oil on top and using your hands, make sure the oil is well-distributed. When laying them out on the pan and don’t overlap. Then shake on the garlic powder, onion powder and salt. Bake for 10-12 minutes, until the leaves are browning.