Saturday, October 15, 2011

Kale Chips

Smitten Kitchen is the world's greatest food blog. It is official. Deb, the queen of Smitten, is the wonderful person who first introduced me to kale chips. Oh kale I love thee. Hardly a week goes by without these crispy little super foods accompanying my dinner. They are great with a burger instead of fries. Delish!

Original inspiration: Smitten Kitchen
Serving Size: 2
WW: 2 pointsplus per serving


1 large bunch of kale (lacinato or curly - it doesn't matter)

1 tablespoon olive oil

salt & pepper to taste


The secret to this recipe is the olive oil to kale ratio. Too much olive oil makes them limp. I find that one teaspooon of evoo for every 4 ounces of kale works best. I'm very scientific like that. This recipe can be easily adjusted to make enough for 1 or 10. This recipe is for two large portions.

Preheat oven to 300 degrees. Desteam kale and tear into small-medium sized pieces. Wash well and dry.

Toss with olive oil, salt, and pepper (or any other spices you like). Spread in a single layer on a cookie sheet (you might need more than one). Bake for 20 minutes or until crisp. Let cool for about 5 minutes, then serve.

I love topping them with nutritional yeast or parmesan cheese. So good! An easy way to get your WW healthy oils and veggie healthy checks.

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