I honestly never tried kale until a few years ago and I thought it was a big fad. How can it be any better than spinach. Well, I tried it and hated it because it’s so bitter. But, if you can prepare it a certain way…say…kale chips. They’re pretty good!
Kale vs. spinach. They both have phytochemicals and vitamin A, phosphate, and B vitamins. But… spinach actually has more potassium and folate. So welp, kale is more of a fad. But, it is nice to shake things up regarding your greens. It does have twice the vitamin C as spinach which is nice during this awful sick season.
So, if you’re the type that likes to have munchies laying around, throw out those potato chips and get some kale chips. My son binged on these, so if it passes the 11 year old boy test then it is pretty fail proof.
To get started: preheat your oven to 350 degrees F. Meanwhile, trim your kale leaves up and remove stems. Here, I had just a bag of kale so I pretty much skipped this step, that’s why you see stems here.
Toss the kale with a drizzle of olive oil, finely chopped garlic, and a large pinch of salt. Spread it out on a large rimmed cookie sheet lined with parchment paper. I love the precut paper by the way!
Pop in the oven and bake for at least 10 minutes no longer than 15. The longer the more crisp. So, after 10 minutes keep a sharp eye on it to make sure it doesn’t burn.
Let it cool completely on a cooling rack. Keeps it from getting soggy. You can eat and enjoy immediately!
Keep kale chips in your cue and pin on your healthy snacks board. Swimsuit season is coming after all. 😉
xo-Megan
- Preheat oven to 350°F. Thoroughly wash and trim kale leaves removing stems. Toss with a drizzle of olive oil, finely chopped garlic and a pinch of salt. Spread onto a parchment lined rimmed cookie sheet. Bake for 10-15 minutes until crispy. Let cool on a cooling rack.
