Crunchy, a little salty, full of flavor…
Yes, that’s right…you can get all those great components by making Kale Chips with Roasted Garlic and Sea Salt.
AND…they are so EASY to make!
On my last trip to Trader Joe’s I purchased a bag of pre-washed, ready-to-eat Organic Kale. My intention was to add it to my smoothies and salads, as I’ve heard about how nutritious kale is! I also bought “Kale Chips” that were full of flavor and crunch.
If you are wondering what Kale is, let me give you a bit of nutrition education (not that I am a nutritionist).
Kale is starting to become known as “The Queen of Greens”. This green, leafy vegetable is high in nutrition, in fact, it’s one of the healthiest vegetables on the planet, and it tastes good too! There are so many ways to squeeze this super food into your daily meals, as it comes in a few variety’s.
Kale comes from the same veggie family as broccoli, cabbage, Brussels sprouts and collards. So why is it so much more of a nutritious green than it’s family members? Here are a few reasons I’ve uncovered by browsing around the web.
Five Reasons Kale is the Queen of Green:
- One cup of Kale is only 36 calories, 5 grams of fiber and no fat.
- Kale is super-rich in vitamins including A, C and K.
- Kale promotes eye health.
- Kale is full of powerful antioxidants that help protect against various cancers.
- Kale is a source of well-absorbed calcium, helping to prevent osteoporosis and promote strong bones.
So, as I embark on this attempt at making healthier choices for myself and my family, I’m trying to get creative with recipes too. As a part of The Dailey Method’s 60 Day Challenge, I am exposed to some great ideas for healthy eating and am feeling motivated to fuel my body with better foods.
Here is the recipe I came up with to make my own Kale Chips at home. They were so good! I can see these being a staple in my house when I am craving something crunchy and salty!
- 3 cups kale, washed and chopped
- 1 tablespoon roasted garlic olive oil
- 1 tablespoon sea salt
- Preheat oven to 250 degrees F.
- Place kale in a large Ziplock bag.
- Add ½ tablespoon of the olive oil, zip the bag and shake, coating the kale with olive oil.
- Open the bag and add the remaining ½ tablespoon of olive oil and repeat.
- Spread kale on a baking sheet lined with parchment paper for easy clean-up.
- Place in oven for 35 minutes, turning every 10 minutes.
- Remove from oven and sprinkle with sea salt.
(other recipes that are “lite” or lighter)
- Charlie’s Lite Layered Mexican Casserole
- Coffee Banana Protein Smoothie
- Grilled Balsamic Chicken Breast Tenders
- Grilled Balsamic Chicken Salad
- Harvest Pumpkin Chili
- Lite Cheesy Jalapeno Popper Dip
- Oriental Chicken Salad
- Shrimp Soft Tacos
- Steel Cut Oats with Peanut Butter and Bananas
- Strawberry Protein Smoothie
- Thyme Roasted Carrots with Toasted Walnuts
- Tri-colored Roasted Potato Salad
- Weetabix with Yogurt and Berries