When I've been around teenagers at various times in life, I'm always amazed by how many of them prefer salty chips over ice cream or cookies. When I was a teenager, I always went for sugar over salt, but that's just me. And, with all of the recent reports showing that excess sugar can be just as bad as saturated fat, we need to find some of those healthy alternatives for ourselves and the kids in our lives.
In comes kale chips...I think I've posted on these before, but practice makes better, right? Some facts about KALE:
- 1 cup of kale provides over 100% of your daily Vitamin A, C, and K needs, as well as 3 1/2 times your beta-carotene needs.
- Packed with antioxidants, some doctors think kale prevents certain cancers.
- Colors of kale: green, white, blue-green, or purple
- High in fiber, kale also contains glucosinolates, which support the natural detox process in the liver.
- Contains lutein, an organic pigment that keeps eyes and vision healthy
- Found here and here
4 servings, 1 cup per serving
1 large bunch of curly kale (regular kale)
2 pinches of sea salt (1/2 t.)
1/2 teaspoon each: chili powder, garlic powder, and cumin
2 TB olive oil
Preheat the oven to 275 degrees. Rinse and pat dry the kale with a kitchen towel. Tear the leaves off of the stalks into large potato chip size. Discard the stalks.
On a rimmed baking sheet, spread the kale chips out to form one layer. Sprinkle the salt, seasonings and olive oil and toss with hands until all are coated evenly. Spread out again to form one layer and bake for 20 minutes, taking out to shake/toss the chips halfway through.
Let cool and eat as you would potato chips! Matt tried them (bravely) and liked them, too!Yummm.
Matt & I had a fun little date night, going to a restaurant/bar and seeing these guys: