Kale Chips: The crunch without a bunch (of unhealthy things like potato chips have).
Who doesn’t love snacking on some chips? My favorite combination use to be Ruffels Original potato chips with a peanut butter and jelly sandwich. I loved the crunch so much, I used to put them right ON my sandwich.
As I started to eat cleaner, I would miss having that crunch. No more crackers or chips. But I needed the crunch! Insert, Kale chips. You may not find BBQ flavored ones (I have yet to try that) but you can season them however you would like. Lawrys seasoned salt works well or my favorite, just plain salt. Kale chips are great appetizers as well as side dishes. I love pairing them with my homemade bun-less grass-fed beef and mushroom burger.
benefits of kale:
- high in vitamin A (supports vision & immune system),
- high in calcium (for bone health)
- high in fiber (healthy bowl function, weight loss & cancer fighter)
- also contains vitamin c, folic acid, vitamin B6 and potassium
- Preheat oven to about 350F
- Tear the leaves into palm size pieces off of the thick stems. (sometimes I even do smaller)
- Use a brush to coat both sides of each leaf with a very thin layer of olive oil. (or dip your fingers in olive oil and use your hands to rub the oil on, try not to be too generous)
- Sprinkle salt or your seasonings of choice.
- Bake for about 12-15 minutes, until edges are brown and the kale is crispy when moved in the pan.
simple, easy, healthy chips….digest&manifest