Kale Chips
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 6-8 1x
- Category: snack
- Method: bake
Description
Crispy kale chips for the win!
Ingredients
- 1 bunch kale, curly or dinosaur
- 3 T. olive oil
- 3 T. lemon juice
- 1 t. honey
- 1/2 t. salt
Instructions
- Preheat oven to 275 degrees F.
- Line a large rimmed baking sheet with parchment paper.
- With a knife, remove leaves from the stems of the kale. Roughly tear it up into large pieces.
- Wash and spin the leaves until thoroughly dry.
- Add kale leaves into a large bowl.
- Massage oil into the leaves with oil, lemon juice and honey. Massage until leaves are well wilted.
- Sprinkle on salt and/or any additional seasonings (garlic powder, cayenne, etc). Toss to combine.
- Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale. (I had to use two pans).
- Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal.
- Cool the kale on the sheet for a few minutes before enjoying!
- Kale won’t stay crispy forever, so eat um up!
Nutrition
- Serving Size: kale chips
- Calories: 98
- Sugar: 1.6 g
- Sodium: 292.3 mg
- Fat: 10.5 g
- Saturated Fat: 1.5 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 0.2 g
- Cholesterol: 0 mg
Thank goodness for kale chips, because I’m swimming in greens this week—literally. My FairShares produce bag was packed with four kinds: lettuces, spinach, arugula, and bok choy. And as if that weren’t enough, I already had some kale in the fridge. But honestly? I’m just not in the mood for greens right now. It’s not that I don’t want to eat them, it’s more that I don’t feel like doing the whole wash-spin-dry-salad routine. Most days, I’m craving something comforting, like bread, red sauce, and cheese. Funny how quarantine life has tweaked my taste buds.
Lately, I’ve noticed two different messages about eating floating around on social media. On one side, intuitive eating encourages us to listen to our bodies and satisfy both emotional and physical hunger. On the other, the “quarantine-15” crowd is all about making healthy choices to avoid the added stress of weight gain. As usual, I don’t think we have to pick a side. Our relationship with food is deeply personal, shaped by our own history and health goals, and our eating habits should reflect that.
Personally, I like to walk the middle line. Sometimes I eat what sounds good, and other times I choose what I know will make me feel good (which, thankfully, often overlap). But yes, I’ve definitely indulged in more kale chips than fresh kale lately (grab the recipe here). And tonight? I’m eagerly anticipating pizza and an IPA for our Friday night tradition with the hubs.
Need more quarantine snack ideas? Check out our Carrot Cake Smoothie and Crispy Chickpeas!
Check out our other quarantine snack ideas!
Crispy Chickpeas
Carrot Cake Smoothie