But eating healthy is important to you? If you’re anything like me I love a salty potato chip or tortilla chip pretty much anytime of the day. However, it is rare that I indulge in the salty treat because I know that once I pop I can’t stop! My solution up until this point was one of two extremes, never let one pass my lips or eat an entire bag in a day or two, sound familiar?
Until a friend of mine, who’s sons favorite food is BROCCOLI, convinced me I could have my chips and eat them too as long as I made Kale Chips! I have to say I was skeptical at first but to my pleasant surprise they were incredibly easy to make and absolutely delicious. The ingredients are inexpensive, bonus: kale is considered one of the the world\’s healthiest foods, the process was super easy, and the flavor and crunch kept me away from my husband’s traditional chips and salsa on a Sunday afternoon while watching football, not a simple task…
How to make your new favorite chip
Time: about 20 minutes
20 cups kale (I just bought a head of kale at Ralphs) tear or cut into bite-size pieces, washed and thoroughly dried, make sure the kale is totally dry otherwise they won’t crisp as well when cooked!
1/4 cup extra virgin olive oil
3/4 teaspoon kosher salt or sea salt
Zest of a lemon (limes also will work) I ended up squeezing a bit of the lemon juice on to the kale as well!
Ground Pepper and Sea Salt to taste
Mild chile powder (optional) I did not use this ingredient, be creative!
1. Heat the oven to 350 degrees. Make sure the kale is dry, see note above!
2. In a large bowl or on a baking sheet (less dishes), toss kale pieces with olive oil, lemon zest, salt and pepper; you may need to do this in 2 batches. Massage the oil onto kale pieces until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch baking sheets (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12-14 minutes. If they are not ready, bake for another 2 to 4 minutes.
3. Remove from the oven and cool to room temperature. Sprinkle chili pepper if you want and enjoy!
Serves: 6 to 8 people, or just 1 very hungry yogi avoiding her hubbies chips:)