I’ve noticed a trend lately, and you may have too. The chip isle is always changing and new products are entering the market each month. A lot of wacky flavors like garlic cheese bread, chicken and waffles, and even Sriracha have made their way to our local gas stations and big grocery stores too.
I’ve also noticed that companies are using other types of root veggies instead of typical Idaho russet as well. Yukon gold potato chips are out there now along with exotic blends of root veggies too (like sweet potato, yuca, taro root, and parsnip).
Since the beginning of this year, I’ve tried my best to eat clean, workout hard,and frequently make better choices for a healthier lifestyle.
Eating clean to me has a lot of definitions. It means that I will choose brown rice over white rice. I will choose water over pop (or soda, SAME THING). It means eating more veggies, eating more fruit and watching how much creamer I put into my coffee. This forces me to go beyond my comfort zone and beyond my normal eating habits.
So with this new trend happening now, it seems to be ever in my favor when it comes to snack time right? For the most part, yes. Although those chips all natural chips maybe only 100 calories a serving, they do break the bank when compared to their not-so-waist-friendly counterparts.
I didn’t know that it was possible, but did you know that Kale, that leafy green you don’t really know about, makes wonderful chips? Did you also know that they are extremely easy to make too? Let me enlighten you my friend.
Makes about 6 servings
- 1 bunch, kale
- olive oil
- salt and pepper
- Preheat your oven to 350 degrees and line a sheet pan with parchment paper
- Start by trimming off the leaves from the thicker part of the stems with kitchen scissors (easiest way) or a knife. I just cut them into a colander in the sink so I could rinse it off once I was done.
- Rinse off the leaves and toss them into a salad spinner to get them dry
- Place leaves into a bowl and drizzle a olive oil all over them and season with salt and pepper. Lay them on a single layer on the sheet pan and bake for 10-15 minutes.
- Pull them out of the oven and let cool for a few minutes. Enjoy!
Super easy, super low calorie (58 calories a serving!) and very tasty, these “chips” are great. They taste just like regular potato chip,with a spinach-like after taste. Light, crispy, and full of flavor, this is what you would expect out of a chip.
Although I am hesitant to try anything healthy, these were a great way to break norm of what I enjoy eating and cooking.
Have you tried anything that was out of your comfort zone? Did it surprise you or where you disappointed?
As always friends, Happy Feasting!