I picked up some kale at the grocery store this week with no intention of baking up these crunchy morsels of delicious (I usually just do up a kale saute with garlic and olive oil--super easy, super tasty), but at the last minute decided, "what the hell, you can have chips for dinner if they're made with kale"!
Alas, R and I enjoyed a bowl full of kale chips--alongside a shrimp saute with cherry tomatoes, garlic, fresh basil, and a cucumber salad, of course.
And while I had all intention of photographing these pretty little things, they didn't stand a chance! R and I gobbled them up! So. Freakin'. Delicious.
For a low-calorie, nutritious, and delicious snack, I give you:
Baked Kale Chips
stolen from Lucy DelRey (and totally worth it, duh)
1 bunch kale
1 tbsp. extra virgin olive oil
1 tsp. sea salt
1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
2. With a knife carefully remove the leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with salt.
3. Bake until the edges are brown but not burnt, about 10 to 15 minutes.
Makes 6 servings.
Nutritional Information
Amount per serving: 58 calories, 2.8 g fat, 0 mg cholesterol
Bonus: What's not to like? The health benefits of kale are endless--full of antioxidants, cancer-preventive benefites, cardiovascular support, and detox-activating isothiocyanates (see here for more). Worth trying, right?
image via eating well
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