Makes 4 servings of 1 cup each
Active Time: 10 minutes
Total Time: 30 minutes
- 1 Bunch Dino Kale
- 5 T Olive Oil
- 1 t Chili Powder
- Dash of Seasoning Salt and Pepper
- Preheat oven to 350 degrees
- Rinse Dino Kale, strip the leaves from the stem, and dry in salad spinner or paper towels.
- Drizzle with olive oil, mix spices together and sprinkle evenly over kale. Mix well with tongs, then spread evenly on pan.
- Pop in the oven for 15-20 minutes, or until crispy.
43 calories, 7g carbs, 1g fat, 3g protein, 1g fiber
What better way to celebrate Earth Day this Sunday than eating some veggies from the Earth?! My friend Abby would be proud that I was celebrating her favorite holiday. I adapted the recipe above from Smitten Kitchen. These chips are truly tasty, portable, and a more fun way to get in your veggies. I took them on a hike one time since they don’t need to be refrigerated and don’t need any kind of dressing, and it was perfect! And they are way more addicting than Pringles.
This is a day when you have a very good excuse not to go to a fast food restaurant and make something natural for yourself. Not only you are using veggies that are very healthy, but you are making a meal that will you and your entire family enjoy. Preparing this dish is very easy and you won’t have any troubles if you follow our instruction closely. Even if you are not good in the kitchen, you can surprise your loved ones with this simply yet tasty dish.
I have also used them as a side for things like turkey burgers and chicken sausage dogs, but you can also crush them and sprinkle on top of popcorn or stick them in a sandwich for a little extra crunch. Also, they taste the best and hold their crunch when eaten same day. Let me know what you think and enjoy!