Recipe: Parmesan Kale Chips

Let’s be real here: no bag of chips is good for you even if they are baked or don’t have any nasty oils or saturated fat. They are still processed and can live in a bag forever. Ew. And still, I want chips. I crave a salty crunchy snack. But because I’m kicking butt at the gym, rocking pilates, and keeping my eye on the prize (wear a wedding dress in just 4 short months), I’m not allowing myself to eat any garbage. It’s been tough but I’m embracing the challenge of trying to create healthier snacks at home. Here’s my favorite one so far!
Parmesan Kale Chips
4 big leaves of kale
2 tsp. of EVOO
1 tsp. sea salt
1 tsp. parmesan cheese
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If you think you don’t like kale or have never tried it you really should. It had a very mild taste. In it’s raw state it almost tastes like broccoli. Yum!
Slice the rib out of each kale leaf and then chop in to bite sized pieces.
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Put the pieces in a bowl, drizzle on the EVOO, and toss to coat each piece.
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Big, flaky, crunchy sea salt.
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Lay out your kale pieces in a single layer on a baking sheet lined with parchment paper. Sprinkle on your salt and parmesan cheese.
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Bake your kale for 10-12 minutes on 350 degrees.
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These kale chips are crunchy, salty, savory, earthy, and delicious. Better than any bagged chip any day. Give these a try!
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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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