Most veggie snacks that pose as tasty treats are totally lame: neither tasty nor treat-like. Carrot sticks in a bag? I didn’t believe my Mom when I was 6 that they were measured up to cookies as a satisfying snack…and I still don’t. Nobody munches on cucumber with sheer delight.
These kale chips are kind of different. They’re a dark green, leafy vegetable, yeah. And you put them in the oven, and can serve them with dinner, for sure. But for whatever reason, these can pass as a delicious kind of potato chip. One of my favourite new snacks.
(They totally taste way better than they look, too, I swear.)
What you’ll need:
- 2 bunches fresh kale (I used green but purple is great too)
- 1 tablespoon extra virgin olive oil
- 1 tsp lemon juice
- garlic powder to taste
Take the stems from the kale and shred the leaves into 2 so there are no big chunks of stems anywhere.
Discard stems and put chip-sized peices of kale into a large ziploc bag. Add olive oil, lemon juice and garlic powder into bag. Gently knead bag until all leaves are evenly coated with olive oil mixture.
Place kale chips on cookie sheet and bake for about 15-20 minutes.
Flip every few minutes. You’ll want them slightly crisp and with no trace of brown (signifying a burn!) Add cracked black pepper to taste when you take them out of the oven.
Hint 1: If you are allowing vinegar on your Paleo plan, these are AWESOME with a little bit of apple cider vinegar added to the olive oil mix. Taste like healthy salt and vinegar chips.
Hint 2: Dip in fresh salsa or homemade guacamole (mashed avo + a little lemon juice is all you really need!) for a Friday night treat. So good.
Happy eating, all!