Spiced Kale Chips
Kale and chips do not seem like they’d be related in any way, shape or form, right? Wrong. I am here today to prove to you and your non-kale-loving friends that there is actually an appetizing way to enjoy kale, no joke. You may have noticed I already posted two kale recipes earlier this week and when I am on a roll with an ingredient I keep the recipes flowing. Not to mention when I saw that Whole Foods had a new low price for kale, I bought ALL the kale.
Kale chips are something that might sound intimidating or not appetizing but I can assure they are anything but. First off they are a breeze to make and can be customized with whatever flavor you have on hand that week. They are also tasty because they get crispy and almost melt in your mouth when you eat them. Think of them as the potato chip of dietitians and health nuts. Okay, maybe that’s pushing it but hey a sassy RD can dream, right?
Alright, go grab some kale this week and start cooking. Bring some kale chips with you on the go, to a party or pack them for next week’s lunches. Feel free to add your own flavor and let us know in the comments what worked best for you!
- 1 bunch kale (~5 cups), pulled off of stem and torn into pieces
- 1/2 teaspoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon chili powder
- 1/4 teaspoon grond black pepper
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- Wash and dry kale leaves very thoroughly.
- Massage kale leaves with olive oil, making sure to cover leaves fully.
- Toss kale leaves with all spices, cover well.
- Spread kale out on baking sheet in one layer.
- Bake in oven for 12 minutes and then turn and bake for an additional 12-15 minutes until crispy.
Let me know how you like these chips and if you can get any of your unsuspecting friends/family to indulge in them!
ps. Check out what I’ve been up to lately here, because things are a-changing!