Like so many people, I love snack foods. But I’m particular about what I snack on. Doritos and Cheez Doodles just don’t do it for me. And, besides a bite of chocolate here and there, I’m not really into sweets either.
Recipe: Kale Chips
My favorite snacks are ones that are simple and don’t have a lot of seasoning. Lightly salted popcorn, a bag of Cape Cod Potato Chips, or a soft pretzel. I can’t get enough of them.
Now, I know these foods aren’t healthy and that they should be consumed in moderation… so I’m always on the look out for a more nutritious alternative. Edamame is fantastic to snack on and is a lot of fun to eat. But sometimes you just want something with a crunch… and edamame just doesn’t provide that.
Which leads me to my new favorite “healthy” snack food: kale chips.
Kale, a vegetable that is in the same family as cabbage, is full of nutrients, including vitamins A, C, K, and calcium. It is also rich in antioxidants and is a great source of fiber (WOO HOO!).
I’ve been dying to make kale chips after I saw them at Whole Foods a few years ago. The recipe seemed pretty straight forward: wash and dry kale, rip into pieces and toss with a little olive oil and salt, lay them out on a pan and bake.
What’s great about these chips is that they are fairly adaptable. Want them spicy? Add a dash of powdered red chili pepper. Want them sweet? A little cinnamon and sugar would be nice.
For this particular recipe, I added a sprinkle of smoked paprika (one of my favorite spices). I’m thrilled with how they turned out. My only suggestion is to make them in huge batches because the kale shrinks significantly.
So, the next time you’re looking for something to snack on that won’t leave you feeling guilty when you eat the whole bowl (as I did), give these a try.
1 bunch of curly kale
1 tbsp olive oil
salt, to taste
smoked paprika, to taste (optional)
Preheat oven to 350 degrees.
Wash kale and pat dry with a paper towel. Remove the stems and ribs of the kale. Rip into 2 inch (or larger if you prefer) chunks and place into a bowl. Drizzle olive oil on top of the kale and mix, making sure each piece is coated. Sprinkle with salt and smoked paprika.
Spread the mixture across baking sheets that have been covered with either parchment paper or aluminum foil.
Bake for 20 minutes, or until each piece has dried up. Let cool before transferring to a bowl.