Friday, April 3, 2015

2 Kale Chip Recipes You’ll Wish You’d Heard of Before

These kale chips have the perfectly crisp bite of the chips you love but know you shouldn't eat.  Not to worry, kale is the superior snack, high in fiber, rich in iron and loaded with antioxidants, kale chips are the ultimate snack super food!

  • 1 bunch kale
  • 2 tbsp coconut aminos
  • 1 ½ tbsp lime juice
  • ⅛ tsp of cayenne
  • salt to taste
  • Olive oil to coat kale leaves
  1. Preheat oven to 350 degrees.
  2. Add all ingredients (except olive oil) to a bowl and whisk until well combined.
  3. Lightly drizzle olive oil over prepared kale leaves and make sure to coat all surfaces of the leaves.
  4. Toss kale leaves with seasoning mixture.
  5. Place leaves on a parchment paper lined baking sheet, leaving enough space between the leaves so they don’t overlap.
  6. Place tray in the middle of the oven and bake for 10-12 min. or until desired crispness (check the kale chips after 7-8 min to make sure they don’t burn).
  7. Remove from oven. Let cool and enjoy!
Garlic Parmesan Kale Chips
  • 2 bunches of kale
  • 2 tsp. olive oil
  • 3 garlic cloves minced
  • Sea salt
  • 1/4 cup grated parmesan cheese
  • Preheat oven to 375 degrees
  • Rinse kale in a salad spinner
  • Remove dark ribs and chop kale roughly
  • Put leaves in a big bowl, toss the kale with the olive oil, garlic, salt and parmesan together – then bake (the parmesan will get slightly browned and crispy with the chip).
  • Spread leaves on a one large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks.
  • Bake for 15 to 20 minutes, stirring once or twice while it’s cooking, and until leaves are tender, crisp on edges and slightly browned.
Note: for the parmesan, you can add it after baking. If you are adding it after baking, add it right after you pull the kale chips out of the oven so the cheese will melt a bit on the chips (but the cheese will stay creamy and moist).

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