Cheap, Clean Snacking
My husband and I were just talking the other day about how drastically our snacking habits have changed. It’s embarrassing to admit, but I kid you not, between the two of us, we could sit down to watch a movie and eat an entire bag of salt and vinegar chips… and then because we were basically human salt licks, would follow that *light* snack with something sweet. So, yeah, we were the icons of health. (read more about our food journey here) After doing Whole30, we pretty much stopped snacking altogether because when you fill your body up on nutritious food you’re not hungry 30 minutes later! I know…shocker!
Sometimes, though, the munchie monster comes around, usually with my dreaded Aunt Flo, and I have to have something salty and crunchy. I was perusing the health aisle at the store for something healthier to munch on, and picked up a bag of kale chips… then promptly put them back down when I saw the price! Convenience isn’t worth my daughter’s college fund. Slightly hyperbolic, obviously, but if you buy a $6 bag of kale chips every week, that will add up! You can get one big bunch of kale at almost any grocery store for around $1, and you likely already have a bottle of olive oil and some salt in your pantry, right? If so, you can make your own kale chips!
My whole family loves crispy, salty kale chips for snacking, but they are also delicious atop a taco salad or to add texture to a creamy soup. Kale is high in vitamins A and C, and has been called a “super food”; so why not eat your super food in chip form?!
Kale Chips Two Ways
Makes about 3 loose cups.
- Four cups (about 2 small bunches, or one large bunch) of fresh kale, de-stemmed, and roughly chopped
- 1 tbsp light olive oil (any other light oil would be fine, too, like grapeseed or avocado, a more robust oil will change the flavor)
- 1 tsp kosher salt
- For Chili Garlic Kale Chips:
- all ingredients listed above plus
- 2 tsp of garlic powder
- 2 tsp of chili powder
- 1/4-1/2 tsp cayenne
- Preheat oven to 400 F
- Grease a large, rimmed baking sheet
- Lay kale out on prepared baking sheet
- Drizzle with oil
- Sprinkle with kosher salt
- Massage kale until slightly wilted and softened
- Add remaining seasonings if you’re doing Chili Garlic Kale Chips, ensuring all the greens are evenly coated in seasoning
- Lay kale out in an even layer on baking sheet
- Bake in preheated oven for 10-12 minutes, until dark green and crisp
- Keep an eye on them – they burn quickly!
- Once completely cooled, kale chips will keep in a sealed container or bag at room temperature for 3-5 days
For delicious dips to combine with your newfound love of veggie chips, check out my Spicy Garlic Salsa, Dairy free Garlic Herb Ranch, and Classic Garlic Hummus. And if you need a little something sweet to follow your salty snack, I’ve got you covered with my Wholesome Chocolate Chunk Cookies, Banana Bread with Granola Crumble, Chocolate Chip Peanut Butter Cookie Bars, and Dark Chocolate Paleo Brownies to name a few. See what other sweets I have by using the drop down arrow on my “desserts” menu. Don’t forget to pin all your favorites by using the “Pinterest” button at the bottom of the post!
I hope your family enjoys these kale chips as much as my family does. Don’t let the munchie monster get you down! Happy snacking…and enjoy your pinch of crazy!
2 thoughts on “Kale Chips Two Ways”