Featured Recipe: Kale Chips
Now that the holidays are coming to a close, it’s time to get back to your healthy eating plan. The transition from over indulging to a clean eating diet can be overwhelming, but with a few good recipes as ammo your diet can be put back in its place.
If you’re ever got a hankering for potato chips, try making a big batch of crispy kale chips. Kale is lighter and contains less calories than fried potatoes, and they’re also greener, which means many more vitamins to add to your daily intake. You’ll be feeling less guilty if you ate a bag of kale chips than heavy potato chips. Feel free to spice up your version of kale chips with Cayenne pepper, chili flakes, garlic salt, or onion powder.
One bunch of kale, rinsed and dried
Salt, to taste
1. Preheat oven to 350 degrees.
2. Remove the kale leaves from their tough end and inner stems. Cut longer leaves in half or preferred bite size pieces.
3. Place kale pieces in large bowl. Start by tossing in about 1 tablespoon of olive oil. The kale leaves only need to be lightly coated with oil. Too much will make the chips too limp and greasy. Only add about 1 tablespoon of olive oil at a time. Then sprinkle in sea salt.
4. Put the kale pieces in a single layer in a baking sheet lined (Use parchment paper if you like for easier cleaning)
5. Bake for 12-14 minutes or until crisp.
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