I was shopping couple days ago and saw roasted kale chips in the store. After reading the label on the bag, I realized that even though it was organic, it was processed with excess ingredients and had bunch of stuff that increased the carbs. Which totally beats for purpose when you are looking for healthy options for snacks. This is healthy alternative to chips and recipe is vegan, low carb, keto friendly, gluten free, grain free, and sugar free.
Lets be honest, I feel that all women struggle to eat healthy, because our plate is always full of chores, duties, kids, and most like a full time or part time job. As women, we always put our selves last and forget how important it is to take care of our selves. For me the struggle is real, I use to be very good with my time management skills and meal prepping, but lately it has been very difficult. Since I hurt my ankle, I have been very limited when it comes to exercise, so eating healthy has been my only way to balance it all. But at times I feel like eating crunchy, salty snack and this is my go to chips recipe!
Serving size 1
[Calories 98, Fat 5g, Carbs 5g, Fiber 1g, Protein 3g]
1 bunch of kale, washed and dried
1 tsp olive oil
1/2 tsp garlic powder (optional)
1/4 tsp paprika (optional)
1 tsp sea salt
Preheat oven to 350 degrees. Wash the kale and dry thoroughly. Remove the tough stem form each leaf, and then tear the leaves into large pieces (they will shrink to be chip size when they bake). In a large bowl drizzle the olive oil onto the kale, using your hands to massage the oil into the leaves. Sprinkle the paprika, garlic powder onto the kale (you may need to use your hands here too, to evenly distribute the spices). Lay out the leaves onto a baking sheet or foil. Dust with sea salt and optional seasonings. I bake at 300F for about 20 minutes, turning 10 after minutes. Leaves should be crisp and curled at the edges. As the kale cools, it becomes even more crispy. Enjoy as a snack or with your sandwich or soups.