Kale is the New Black

Photo cred Cat

As some of you might know, I turned my life around over 4 months ago. I have shed 31 lbs to-date and the crazy part is that it’s been the easiest thing I’ve ever done.  I have one smoothie every day as a meal replacement and eat whole foods the rest of the day

Some of my new favourite snacks include quinoa, hard-boiled eggs, avocados and kale chips.  Ahhhh, the kale chip.  When I was first introduced to them, I kinda lost it.  Insta-love.  They’re salty and scrumptious and best of all, so damn good for you.  Forget your, greasy, hydrogenated, 400 calories per chip, chip – I’ve gone to the bright side and I’m not sending you a postcard. So there.

Here’s what you need:

Kale Chips

1 bunch of kale (the wiltier the better)
1 -2 tbsp cold-pressed EVOO (extra virgin olive oil) – depending on quantity of kale.
Himalayan sea salt (don’t be shy folks)
Pre-heat oven to 250 degrees.
Wash kale, remove stems and tear the kale into pieces.
Place kale in a huge bowl and add EVOO & salt and massage thoroughly
Place single layer of kale on an oven sheet

35 minutes cooking time.  Kale should be crispy to touch

Good luck on trying to stop yourself from eating the entire tray.  But then again, it’s KALE, so who cares.

CATEGORY: Health & Wellness

cat4thegoods

Cheerleader for the goods

Comments (2)

[…] for 8 hours or if you’re looking for conventional oven directions check out Cat’s Kale Is The New Black post from September. This recipe is just the tip of the iceberg, get creative or snoop around […]

[…] The recipe is rough as it’s mostly to taste and patients for quartering brussels sprouts… I suggest making a big batch as they go fast. You can use a dehydrator overnight or pop them in the oven similar to kale chips. […]

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