Crunchy. Salty. Healthy? Healthy is not the first thing that comes to mind when thinking of chips, but not all chips are created equal. This is especially true with kale chips. These crispy little bits of goodness offer a variety of nutrients (iron, potassium, and Vitamin A, just to name a few) and are very low in calories. Although there are some great brands out there that can be found in grocery stores, nothing beats making them yourself at home for a fraction of the cost.
While walking through a farmer’s market this week, I saw one vendor with tons of fresh organic kale for only $2 a bunch. That’s much cheaper than normal, at least where I tend to shop. So I figured I’d pick some up and finally make these kale chips…I’d been wanting to see what all the fuss was about.
Man, oh, man! These chips pleasantly surprised me…maybe just a little bit too much. I ate the entire batch in less than 24 hours…oops! At least this was a guilt-free snack packed with tons of good stuff. On to the recipe!
Crunchy Kale Chips
- 1 bunch of kale
- 1 tbsp. avocado oil
- 1/2 tsp. salt
- 1/2 tsp. paprika (or your favorite seasoning…cayenne is yummy too!)
- Preheat oven to 350 degrees Fahrenheit.
- Wash and THOROUGHLY DRY kale. (This recipe will not work if your kale is wet)
- Cut kale into 1-2 inch pieces, cutting the leaf away from the stem. Discard stems, put them in your compost pile, or save them for a salad.
- In a mixing bowl, combine kale with oil and toss with fingertips until kale is evenly coated.
- On a parchment paper-lined baking sheet, lay kale out flat making sure there is space between each piece.
- Bake for about 10 minutes. Keep an eye on them to make sure they don’t burn! They cook up quickly.
- Once you remove chips from oven, sprinkle with salt and your seasoning of choice.