So, kale chips are one of those ridiculously healthy, nutty crunchy, snack-food-for-the-quinoa-and-bulgar-set recipes that I was pretty sure I wouldn’t like. Truth be told, I’m not really much into bitter greens, but these seemed so easy and healthy that I had to give them a try.
And. Um. Ok, maybe I just do not belong in the quinoa and bulgar set. In fact, I think this pretty much proves that theory. I try to be as healthy as the next girl, but am I really going to replace my beloved pretzels and baked Doritos for these? Unlikely.
This is probably a good time to mention that a few months ago, I attempted a *very* expensive three-day juice diet, and do you know how long I lasted on it? Less than eight hours. Do you know how much weight I lost? Not a single ounce. Sigh.
Part of me debated whether or not to post this recipe, but in the end, I thought it was an interesting idea that others could probably enjoy more than me. Each “chip” basically tasted like olive oil and garlic, which was actually pretty good. So if you’re curious about kale chips too, I think you should try this recipe and decide for yourself!
Last but not least, the winner of the Stonyfield Farm Oikos giveaway is comment #24, Rachel! I’ll be emailing for your address this weekend!
Kale Chips Recipe
1 bunch kale
2 tbsp olive oil
1 tsp fleur de sel
1 tsp garlic powder
Preheat an oven to 350 degrees F. Line a nonstick cookie sheet with tin foil.
Remove the kale stems and tear the leaves into pieces. Wash and dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with garlic powder and salt, rubbing the leaves to coat evenly. Place the kale in an even layer on the pan and bake until the edges brown but are not burnt, about 15 minutes. Serve.