I’m rolling in green, and it ain’t money. It’s the 4 different kinds of green produce I got in my FairShares bag of produce this week: lettuces, spinach, arugula and bok choy. And, I already had kale in the fridge. But, I don’t feel like eating greens right now. Or, maybe more like it – washing it, spinning it dry, making a salad, yada yada. Most days…I just want bread, red sauce and cheese. It’s funny how quarantine life can change our taste buds. And, I’ve been noticing two very different messages about eating on social media:

Intuitive eating – telling us to go for it, eat what feels right and serves your emotional and physical hunger. And, the diet-friendly, quarantine-15 camp is telling us, make healthy choices! Gaining weight just adds to quarantine stress! As you might expect me to say, I don’t feel you have to choose. Your relationship with food is personal. You’ve got a unique history with food, you’ve got different health goals. The way we eat should be tailored to that.

Personally, I take a straddle-the-fence approach. Sometimes I choose what sounds good, and sometimes I choose what I know will help me feel good (which is often the same)! But, heck yeh, quarantine life has included a lot more kale chips than kale (get the recipe), and I’m really looking forward to my IPA and pizza for tonight’s Friday night, pizza night with the hubs.

Check out our other quarantine snack ideas!

Carrot Cake Smoothie

Crispy Chickpeas 

kale chips in a white bowl

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kale chips in a white bowl

Quarantine Snack | Kale Chips


  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 1 bunch kale, curly or dinosaur
  • 3 T. olive oil
  • 3 T. lemon juice
  • 1 t. honey
  • 1/2 t. salt

Instructions

  1. Preheat oven to 275 degrees F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. With a knife, remove leaves from the stems of the kale. Roughly tear it up into large pieces.
  4. Wash and spin the leaves until thoroughly dry.
  5. Add kale leaves into a large bowl.
  6. Massage oil into the leaves with oil, lemon juice and honey. Massage until leaves are well wilted.
  7. Sprinkle on salt and/or any additional seasonings (garlic powder, cayenne, etc).  Toss to combine.
  8. 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).
  9. 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.
  10. Cool the kale on the sheet for a few minutes before enjoying!
  11. Kale won’t stay crispy forever, so eat um up!
  • Category: snack
  • Method: bake

Keywords: kale chips

Jennifer McDaniel

Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons. If you are interested in working with Jennifer, please visit our contact page.