Shuga’ Mommas: Kale Chips

I love feeding my family healthy food.

But I also love potato chips.

You can see the conundrum here, and I certainly can’t justify eating a bag of Walker’s Salt and Vinegar chips (crisps) on a daily basis. (For those of you in the USA who do not have access to Walker’s crisps, I pity you. I truly do).

About two years ago, a friend of mine introduced me to kale chips. I had only eaten kale once or twice in my life (I’m from Missouri. We don’t eat kale. If you’re from Missouri, and you’ve eaten kale, then I think you’re great), and that was only in soup. I timidly tried the kale chips my friend offered me, and immediately thought, “YES! I have now solved my chip dilemma!”

These chips are amazing. And cheap. And you can season them however you want. That’s a good combination when you’re on a graduate budget.

            KALE CHIPS

1 bunch of kale
salt
olive oil

Preheat oven to 350F (175C).

Wash kale thoroughly.

Use a salad spinner to dry kale, or blot with paper towels.

Carefully slice the leaves away from the thick stem.

Tear or cut into bite size pieces.

I usually just cut mine, since I already have the knife out anyway.

Place pieces on baking sheet.

Season with salt and olive oil.

My favorite seasoning at the moment is gluten free soy sauce.

Bake for 10-15 minutes, until crisp.

And voilà! A yummy chip substitute when you need a snack. Your friends and family with love it!

What is your favorite healthy snack?

-Mandy

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