I’m an avid label-reader. It’s partly why I started to love cooking so much. Once I began reading labels; not just the nutritional data but also the ingredients, I realized things are never as they seem. I’m sure you’ve seen these Kale Chips at Whole Foods lately. They are right at the register in large quantities- selling for $6.99-
Raw vegan kale chips made with kale, cashews, red bell peppers, lemon juice, nutritional yeast and sea salt and nothing else. These chips are the real thing …
This is obviously gourmet sh*t. But careful to those who are trying to “eat more healthy” or cut their calorie intake. These chips are perhaps more nutritious than potato chips but they are still quite calorie dense. Check it out:
Um, 1 oz, 8g of FAT? It’s KALE! You’re better off making this incredible Kale Chip recipe my girl Leah sent me: (like everything else, it’s super easy)
Baked Kale Chips
Adapted from a bunch of inspiring places
1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
