It’s pretty much common knowledge that potato chips aren’t the healthiest of snacks. So food manufacturers have tried many creative ways to make potato chips more appealing to the “healthy eater” by cutting back on certain ingredients (like sodium and vegetable oil). However, I’ve never been a huge fan of most “low fat” or “reduced sodium” potato chips because in so many cases what you end up with is a weird tasting potato chip knock off that has unfortunately been modified with other not-so-healthy ingredients (like sugar). And quite frankly, in this case, I’d rather just eat the “real” thing instead of exposing myself to more sugar, artificial chemicals and flavorings. That said if you love potato chips, but aren’t too keen on their nutritional profile, there are many healthy potato chip alternatives that can give you that same crispy, crunchy, salty, slightly sweet sensation. A few (of the many) potato chip alternative that quickly come to mind are sweet potato chips, beet chips (as I’ve shared on my Instagram), and kale chips!
Kale Fit Fact:
Widely considered a “superfood,” kale is one of the most nutritionally dense foods you can find that’s loaded with calcium, vitamin A, C, K, antioxidants, and tons of fiber.
Yes, kale is good stuff! And it tastes quite awesome as a chip!
Kale Chips Recipe
(makes about 6 servings)
1 bunch of kale or swiss chard, stemmed and torn into bite-sized pieces
2 teaspoons olive oil
2 teaspoons white miso (or low-sodium soy sauce)
*There are as many ways to make kale chips, so don’t worry if you don’t have soy or miso. You can easily use a pinch of salt and your favorite spice blend to sub for flavoring. The key is to make sure you wash and thoroughly dry each kale leaf before you bake so that you up the crisp factor and avoid steaming the greens.
How to prepare:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and soy or miso (or your alternative seasoning). Rub greens between hands to thoroughly coat in oil and seasoning,
3. Spread greens in one layer among rimmed baking sheets and bake until dry and crisp but not burned. Should take about 10 to 15 minutes.
4. Transfer to a cooling rack to cool completely. Eat within 24 hours, and store up to 3 days in an airtight container at room temperature. Enjoy!
Ever had kale chips? Did you like them? Share you kale chips recipe in the comments below! − Doc
Definitely going to try this during the week.
This is one of my FAVORITE snacks! Delicious 🙂 even better with a little dash of garlic too!