As a snacker, I graze all day. While veggies and hummus are usually my go to, every now and then I get a craving for something salty. It's tempting to grab a bag of potato chips overloaded in salt and full of carbohydrates. When I get that urge, I opt for kale chips instead. Gluten-free and vegan, kale chips are slightly salty and crisp in texture. They are a healthy treat that takes the guilt out of snacking and allows you to indulge. It's hard not to eat the whole bunch.
Don't believe me? I introduced them to our family friends' picky eater. She had never heard of kale, let alone had an appetite for anything green. After one bite, she proceeded to finish off the chips. Then she asked if we could make more!
So ditch the potato chips and give these kale chips a try. They will have you hooked after one bite.
Time: 15 minutes
1 bunch kale
1 tbsp. olive oil
1 tsp. paprika
Pinch of salt
Cracked pepper, to taste
- Preheat oven to 350 degrees Fahrenheit.
- Wash the kale and pat dry. Make sure all moisture is removed, as wet kale will not crisp.
- Remove the center rib from the kale. Tear the leaves into large bite size pieces (they will shrink down as they bake).
- Place the leaves in a bowl. Drizzle with olive oil and gently massage into kale. Be sure to coat evenly as too much olive oil will cause the kale to wilt, but not enough and it won't crisp. Sprinkle with salt, pepper, and paprika, then toss.
- Line a baking sheet with kale, spreading evenly so the kale leaves are not on top of one another.
- Bake for 5 minutes; flip kale, and then bake another 5 minutes or until crisp.
- Let cool, then enjoy!
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