Face it, sometimes, eating healthy can up the grocery bill a bit. I notice that these days there are more vegetables than carbs and meat when we check out at the grocery store and we have grown to enjoy the meals that transpire from healthy shopping.
One item I’ve been wanting to try but couldn’t bring myself to put out the cost for has been Kale chips. I’ve seen small bags going for three to five dollars for a handful of the stuff. I’m one of those people who like to solve problems, however, so did some research and discovered that crispy, toasty Kale is easy enough done in the oven. Simple recipe! Clean and pat dry a bunch of Kale and pull the leaves from the woody stems. Toss the stems and tear the Kale leaves into smaller pieces. Put in a large bowl and put in a bit of olive oil – just enough to put a light shine on both sides of the leaves. You soak it in oil, you add calories IF you can eat the soggy results!
One you have your Kale LIGHTLY shining with good olive oil, add a tiny bit of salt, pepper to taste, whatever herbs and spices you have and like in the cupboard and toss to coat evenly. I also like to add a few good shakes of nutritional yeast to the mix. Line a baking sheet with parchment paper and spread out the Kale. In a 350-degree preheated oven, bake the Kale for approximately eight minutes or until they are crisp to the touch.
Let the Kale cool a minute and enjoy. We often make a batch for a dinner vegetable. It isn’t much trouble to make for a snack for the children either once you get the process down and second nature to you. And, when you see how much Kale you can make vs. the few shreds you get in a bag at the health store, you would gladly pat yourself on the back . . . if you weren’t already busy eating free Kale chips.