With the holidays coming up, I’m on a bit of a health kick. A bunch of coworkers and I recently started the Whole 30. Ugh, you guys this last week has been kinda rough! We’re definitely on the upswing though, that hangry feeling is a bit more under control this week.
As a perennial snacker, I’m always on the hunt for a snack that makes me feel a little less guilty when I shove my face into a bowl of it. Sure, it’s not a health food but these kale chips are a pretty delicious substitute for almost any salty snack. They’re even Whole 30 approved! Believe me, it’s the little things that matter when you can’t have either bourbonor honey for a month!
For the next few weeks, I’ll be sharing some Whole 30 approved (yet very delicious!) recipes with a few other yummy recipes sprinkled in for good measure! Have you done the whole 30? What did you think?
Kale Chips
Prep Time
Cook Time
Total Time
Lightly salted and just a little bit spicy, these baked kale chips are a great crispy, crunchy snack.
Author: Kristen Olson
Makes: 4 Servings
Ingredients
- 8 large leaves curly kale, stemmed and torn into large pieces
- 2 teaspoons olive oil
- 1/8 teaspoon sea salt
- Pinch cayenne pepper, if desired
Instructions
- Heat oven to 300°F. In a large bowl, massage the kale leaves and olive oil gently to thoroughly coat the kale. Sprinkle with salt and pepper and toss to combine.
- Spread the kale in a single layer on a large baking sheet, being sure not to overcrowd the kale.
- Bake 10 minutes, rotate the pan, and bake for an additional 12 to 15 minutes or until the kale looks shrunken and slightly crispy. Remove from the oven and cool on the pan at least 5 minutes. The kale will crispy up as it cools. Serve immediately or store in an airtight container.
Notes
Need to crisp them up again? Pop them back in the oven at 300°F for about 5 minutes.
Nutrition Information
Serving size: 1 Serving Calories: 86 Fat: 4g Saturated fat: 0g Unsaturated fat: 3gCarbohydrates: 12g Sugar: 3g Sodium: 121mg Fiber: 5g Protein: 6g Cholesterol: 0mg
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