Unlike processed potato chips fried in cheap vegetable oils, here’s a cool example of when “chips” coated in oil are actually good for your health.
First, we start with kale. (Nutrition-wise, we’re already many steps ahead.)
Then, add cold-pressed, extra-virgin olive oil. Quality EVOO is made up of heart-healthy fats and is filled with antioxidants.
The kicker: The fat can even help your body absorb some of kale’s fat-soluble vitamins like A, E, and K. EVOO and greens: a match made in heaven.
INGREDIENTS
- 1 small bunch kale, stems removed and sliced into 1/2-inch strips
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
DIRECTIONS
- Preheat oven to 400° F.
- In large bowl, combine kale, oil and garlic, tossing to coat. Season with salt, black pepper and cayenne.
- Transfer to small baking sheet and bake for 15 minutes, tossing once halfway through.
WHY WE LOVE THIS RECIPE
Kale is a rock star of the produce aisle, even if its popularity has gotten a little played out. Turn it into chips and you’ve got an extra way to eat it—as a snack. It may also be a way to get your kids into the leafy green, if you call it “chips” and emphasize the salty crunch.
