garlicky kale chips


I know what you're thinking, quinoa with grilled veggies was o.k., but now kale chips?  I was very skeptical too my friends.  I've been meaning to try them and the cleanse was the perfect excuse to do just that.  I found my recipe in Natural Health April/May issue {can never get enough of this magazine, but very hard to find} and I was surprised at how tasty this garlickly green crunchy snack was.  I dipped mine in a tahini sauce {shown in cup} that I made {recipe to follow in the next post} and the chips became ever better.  If you're so inclined, recipe below with my changes to the right:


olive oil spray {or coat the pan and kale in olive oil}
large bunch of organic kale, washed and dried
teaspoon garlic powder 
kosher salt {or pink himalayan salt}

1. preheat oven to 300 degrees. prep two large baking sheets with olive oil spray
2. trim kale stems and cut or tear leaves into 2-3 inch pieces. arrange kale in a single layer on two baking sheets. coat with spray and sprinkle with garlic powder & salt
3. bake 15 minutes, or until crispy and slightly brown around the edges, flipping once. 


*find more about the cleanse including shopping list & recipes  here

4 comments:

  1. omg, this is my favorite snackkkkkkkkk. yummmm!


    you should get the book appetite for reduction, it has the best veggie recipes, ever.

    xo
    sami

    ReplyDelete
  2. we love this!! and my daughter loves them too. the only bad thing that could happen with these would be to over salted-made that mistake once and never will again.

    delish!

    ReplyDelete
  3. I've made these before and I LOVE them!!!

    ReplyDelete
  4. I feel like I was the last to try these out! I couldn't believe how good they were!

    ReplyDelete

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