I’ve been in a healthy ‘chip’ mood lately….first sweet potato chips/fries and now Kale Chips. These did not do anything for me, but so many people in the food blog community absolutely adore them, so I’m posting the recipe anyways.
I really like raw kale in salads or lightly sauteed and added to dishes. But I don’t care for it completely cooked and I guess I don’t like it baked, either! crazy. (There are very few vegetables I don’t like.) I’m still going try it in a Green Monster someday…
But I was amazed how crispy and chip-like kale gets in the oven. If you enjoy the taste I would strongly suggest whipping up a batch of these whenever you get a salt craving. I may try it with spinach or a different leafy green who’s taste I like better.
Kale Chips
from Kath
Preheat oven to about 375*
1. Use about 1 OXO salad spinner’s worth of kale. Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets. (I used one large bunch of kale = a full produce bag.)
2. Drizzle with about 2 tsp of olive oil and sprinkle with parmesan, asiago or your seasonings of choice. Plus a sprinkle of kosher salt. (I just did oil and salt….I think the cheese would add something.
3. Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.
Heaven, thy name is sweet potato fries….
After seeing Kath eat sweet potato fries again and again, I decided it was time to find out how those little guys tasted. I am a huge sweet potato fan and typically enjoy mine just baked with a little Healthy Balance butter & salt. I followed her basic recipe and the result was heavenly. Some got a bit charred around the edges and tasted more like a chip. Most were softer and reminded me of American-style fries.
At least, that’s what we called the round thin slices of potatoes fried in oil and wet with butter growing up. They were softer than regular fries and you ate them with a fork. They were so unhealthy, but so satisfying…
And now, at long last, I have found a very healthy alternative with a mere fraction of the calories. Plus, these just couldn’t be any simpler.
Enjoy!
Sweet Potato American-Style Fries
Ingredients -
- Sweet Potatoes (I used one large potato and it just about filled a large baking sheet)
- Cooking spray (Pam or the like)
- Salt and spices of choice. (I used salt, cinnamon, & chili pepper….I highly recommend it!)
Directions -
1 - Preheat over to 400 degrees.
2 – Spray a baking sheet with cooking spray.
3 - Cut a sweet potato into thin discs. Thinner disc cook faster and allow the edges to brown and curl up (a good thing.)
4 - Spread potato discs onto baking sheet and spray top of potatoes with cooking spray. (You don’t have to use a lot here, just enough to lightly coat them so the salt & spices will stick.)
5 – Sprinkle with salt and desired spices. Bake 20-25 minutes or until they begin to brown around the edges.
Prepped and ready to go into the oven.
The finished product. They were eaten in about 1.3 minutes. So good!
I’ve been drinking a lot of V8 lately. One small 12oz bottle has just 70 calories and over half your vegetable servings for the day. (And we know I’ve been lacking the vegetable department lately.) Not everyone likes original V8, but it reminds me of tomato soup – which has been my favorite soup since I was little. But for the non-tomato juice lover, they have V8 V-Fusion and V8 Splash…both which contain a lot of fruit flavor and both of which come in low calorie versions.
But what really intrigues me is the recipes they have listed on their website. I’ve never thought to use V8 in cooking…it seems like an easy way to up the nutritional value of a lot of dishes. I think the 7 Ingredient Chili, Pomegranate Blueberry Granita, and the Pan-Seared Salmon in Peach Mango Sauce all look good and easy to make!
(I’m not a juicer but if you are, there a tons of recipes on the web for making your own V8 juice.)
