I don’t know about you, but I don’t have much of a sweet tooth; my cravings revolve around salt. Popcorn, pasta, burritos…if it’s salty, I most likely want it. And don’t forget chips. Ohhh man, chips. Salt & vinegar, BBQ, jalapeno, tortilla chips, pita chips. Chips.
It’s no mystery that chips aren’t necessarily the best for you. So how about a healthier alternative? We talk about some of our favorite on-the-go healthy snacks here, but let’s get up close and personal with some kale chips.
Kale kale kale. To us, kale is a super food. Let’s just talk about its benefits for a moment.
Low in calories with zero fat; high in fiber, iron, calcium, and vitamins A, C, & K; and packed with powerful antioxidants, promotes anti-inflammation, and lowers cholesterol levels.
It’s the bee’s knees, basically. It tends to have a pretty bitter taste when raw, which makes most people not like it. Well get ready for this one; you won’t be able to quit eating kale after this.
I have yet to find store-bought kale chips that I like. They are always soggy and just don’t do it for me. These, on the other hand, are light and crispy. Not to mention, spicy and…salty.
Super quick, super simple, and super Nomz.
Yeah, yeah, yeah you’re being healthier with this alternative to chips. That leaves extra room to gulp down some beer. The Great Divide Hercules is a double IPA, so, it’s on the hoppier side. However, the chips are so light, it’s a perfect balance with a heavier beer.
1 bunch kale
1+1/2 tbsp olive oil
¼ tsp cayenne pepper
¼ garlic powder
¼ black pepper
1/8 sea salt
Preheat your oven to 375°.
Rip chip size (roughly 1.5-inch diameter) pieces of leaves from the stems and place on a double layer of paper towels. Save the leftovers that are too baby to be chips for other cooking and discard of stems. Let sit for 10 minutes to dry and then pat with a paper towel.
Transfer kale into a large mixing bowl. Drizzle olive oil over the kale and mix. Add seasonings and mix thoroughly. Place each chip in a single layer on a baking sheet, trying to lay them as flat as possible. Finally, sprinkle the sea salt over the kale as evenly as possible.
Place baking sheet in oven and cook for 10 minutes. Remove and serve immediately!*
* With past experience, these do not store well, at least not in the fridge. They soak in moisture and end up soggy. They may be alright at room temperature for a couple hours but I’m not 100% certain. Still need to do some experimenting of my own.