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