Oh you guys. You really know how to lift a gal’s spirits. I’m doing my very best not to let yesterday’s weigh-in continue to get me down. So I’m taking a few steps backwards and reverting to the denial stage of my weight gain grieving. Must be water weight, right? 😉
I figured that there was no better time to get back on the health horse than with a new recipe to satisfy an old craving. Snacking has always been my downfall. As you guys are probably well aware by now, bad day therapy for the Gretchen of Old included salt, oil, and carrrrbs. Chips, pretzels, fries, Triscuits, Cheez-its… if I had it around, I would eat it. I could demolish an entire canister of Pringles without a second thought (after all, once you pop, you just can’t stop!).
So I decided to once again try my hand at a tried-and-true bloggers’ favorite: kale chips!
Roasted garlic kale chips, to be precise.
Well, my fakey version of roasted garlic that is. It might not be oven-roasted, but you kill two birds with one stone this way: you’re not only left with the garlic, but the garlic-infused olive oil too!
I got a huge head (?) of kale at the farmer’s market this past weekend, and couldn’t wait to bust into it. The picture above is of less than half of what I got!
This “recipe” (if you can really call it that, seeing as it has 3 ingredients, haha) churned out more kale chips than I knew what to do with. So instead of taking the time to actually figure out how to properly store (refrigerator? Tupperware on counter?) the extras, I just ate it. All of it. Duh.
Roasted Garlic Kale Chips
Print this recipe!
So easy, and SO simple, these robustly flavored “chips” taste are salty and crisp, but have less than a tablespoon of olive oil for the entire batch!
1/3 cup extra virgin olive oil
5 – 8 cloves garlic
4 cups torn kale leaves, rinsed and dried
Kosher salt, to taste
1. Preheat oven to 400 degrees. Heat the olive oil in a small, shallow pan to medium-low heat.
1. Add garlic cloves to oil. Simmer cloves on low until they are soft and translucent, at least 15 minutes.
2. Remove garlic from oil and smash (with mortar & pestle if available, otherwise with the back of a wooden spoon like I did.) Then add 1 tablespoon of the garlic-infused oil and mix. Save the rest of the garlic-infused oil in a container for later use.
3. In a large bowl, coat the kale leaves with the garlic & oil mixture (use your hands!) Ensure that each leaf is lightly but thoroughly covered, adding more oil if necessary. Lay out in a single layer on a baking sheet (it may take 2 – 3 baking sheets or batches), and bake for 5 – 8 minutes, checking frequently as they go from perfect to burnt very quickly.
4. Sprinkle a little salt, let cool, and enjoy!
Bring it on, snack attacks!
These nutrition stats are if you ate the entire thing yourself (er, not that I know anyone who would do that, of course…) FOUR CUPS OF KALE, and less than 300 calories. Of course, this recipe doesn’t yield four full cups of kale CHIPS due to the whole dehydration-shrinkage thing (hehe… “shrinkage“) but still. I know the fat content is on the high side from the olive oil, but again, most normal people probably know how to share. Keke.
I know I ask variations of this question all the time, but what can I say? I only have so much originality in me. Do you have a particular go-to healthy snack substitution? Kale chips aren’t quite as convenient as my beloved Popchips, but I know every single thing that’s in ’em which is pretty neat. And they’re still crisp and, of course, delicious, so they definitely hit the spot!