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Welcome to Clucky. I write about celebrating food and life. I hope you enjoy!

Super Easy Kale Chips

Super Easy Kale Chips

The end of the week was fast approaching and I still had two large bunches of kale in my fridge and I couldn't help but feel a bit of dread about it. Early in the week buying so much kale seemed to make sense, but now? Not so much. What does one person do with so much kale? Steam it, sauté it, roast it — all good options, yes, but the thought of having to eat two bunches of steamed kale over the weekend (when I usually eat out more than I eat in) just did not appeal to me.

Truth be told, I used to be a steam-only kind of veggie girl. It's true that steaming has fewer calories, keeps the nutrients intact, and is a quick-cook go-to method. But the reality is that eating steamed veggies all the time is kind of boring. And if the goal is to eat as many veggies as possible then preparing veggies in different ways is important. Eating healthy is only doable for the long run if it's delicious and fun. 

So that's why when I looked at the bunches of kale in my fridge and decided to chipping them instead of steaming them. Because, why not? Here's my recipe for super easy kale chips. Try it and let me know what you think!

INGREDIENTS:

  • 2 bunches fresh kale, rinsed
  • 1 teaspoon garlic salt (plus more if desired)
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon olive oil 
  • Fresh-squeezed lemon juice (from one lemon)

DIRECTIONS:

  1. Heat oven to 420 degrees. 
  2. Lay clean dish towel atop large cookie sheet and line rinsed kale on top. Break up kale into bite-sized pieces, removing the stem.
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      3.   Roll the kale pieces in the towel to dry thoroughly. (This will ensure they get nice and crisp.)

      4.   Unroll kale from towel and spread in single layer on cookie sheet. 

      5.   Drizzle with olive oil (or olive oil spray if you prefer less oil).

      6.   Sprinkle with garlic salt and pepper. (This is where you can experiment with different seasonings, like cayenne or red pepper flakes, miso and soy sauce, or nutritional yeast.

      7.   Cook for 15 minutes or so, or until leaves begin to slightly turn light golden brown.

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    8.   Remove from oven and enjoy!

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Note: These will keep for a week or so, but I recommend storing them in a paper bag or in a container lined with rice to keep them crisp. I learned this the hard way, though they were still delicious, albeit a bit soft. Also, very satisfying when you're craving a salty snack or are just in the mood to snack. 

Got any creative veggie tips? Comment below!

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