Kale chips are everywhere these days, and for good reason. They are healthy and taste great. They’re so good that it’s easy to forget you are eating a vegetable while you are
inhaling eating them. About a year ago, I tried making kale chips for the first time and loved them. While the recipe was easy, it was time-consuming. I had to wash all of the kale leaves, dry each one, and cut out the ribs from each leaf. I’ll admit, it was a pain, and I really had no desire to do it again… that is, until I was at the store the other day. I saw a giant bag of pre-washed kale, and I had the brilliant idea to try the kale chips again. (Oddly, this is what an impulse buy looks like for me.) This time I was sure it was going to be less maintenance, and I can now say I will make these again and again. These are awesome, and if you struggle eating all of your veggies, it’s a great way to get them in.
Ideal Protein: Phase 1, 2, 3, 4
- 4 cups kale
- olive oil spray
- sea salt
- Preheat oven to 275 degrees.
- Take kale from bag and place in a single layer on a baking sheet.
- Spray lightly with olive oil and add sea salt to taste.
- Bake for 20 minutes or until crisp but not charred.
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