Flickr Photo by aMichiganMom
One of my many (oh so many) weaknesses when it comes to junk food is the salty, crunchy goodness that is potato chips. Salt and vinegar, sour cream and onion, plain, ridged, kettle-cooked ... the temptations are limitless, as is the damage they can do to my good eating intentions.
Here's a recipe for some chips that you can eat in abundance with no guilt. In fact, not only are they not bad for you, they're actually good for you.
They're made out of kale, a dark green type of cabbage with curly leaves, which is extremely high in calcium, folic acid, beta carotene and a host of other important nutrients. And more importantly (when I'm in that snacking mood), they taste great.
There are lots of variations, but here's one of my favorite recipes for kale chips from Eat. Drink. Better. I love the addition of the parmesan!
- 1 bunch kale --wash, remove stems, and tear into 3 to 4 inch pieces.
- 2 tablespoons grated Parmesan cheese
- 1/2 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Pinch of sea salt
1. Heat oven to 375 degrees.
2. Mix vinegar and oil, pour over kale and toss to coat.
3. Sprinkle in cheese and salt. Toss again until kale is evenly coated.
4. Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges.
Enjoy by themselves, or try crumbling them up over baked potatoes, pasta dishes, or salads.