Baked Kale Chips

I have been crazy busy since I started my new real estate career, which is why my Face Book page and my blog have been neglected. After going to school to get my license, I didn't realize you had to take more classes! Well, you don't really have to take your post licensing classes right away like I did, but you do have to take them within a year from getting your license. But.... because I wanted to learn more, I decided to take them early. There are not only post licensing classes, but continuing education classes as well, which by the way, I am taking a scattered day or two over the next few months. Actually, I am taking one this afternoon!

Where does my weight loss stand? I have been losing between a pound to 2 pounds a week although I have to confess, I gained 3 pounds this week. That was more because I wasn't prepared. I would forget to bring my meals with me and resort to purchasing meals that weren't Medifast friendly or eating what was offered to me at that time. Preparation is key and I realize that now. I decided to plan out all m meals, including my Medifast meals the night before. It makes it so much easier on days that I have to run out the door. Lesson learned :)

I have been hearing about kale chips for some time, but never got around to making them until now. I never thought I would get a delicious treat out of these green veggies, but boy was I surprised! They were crispy but very delicate, almost to the point of being crumbly. They had a nice salty flavor but you don't have to use just salt. I think I am going to try garlic and parmesan next time or possibly a little soy sauce for an Asian flavor. Variety is key for me. The more variety I have, the more easier it is for me to stay on plan. I will also tell you that they are extremely addictive and just like potato chips... you can't eat just one, at least I can't!

I did learn not sprinkle too much sea salt on the chips because the cooking process gives them a salt like taste as they get crispy so give easy on any spices or flavorings you decide to use. Besides, we have to watch our condiments :)

These kale chips are wonderful for movie night! My husband and I enjoyed these yummy snacks the other night while my son and dog definitely wanted a piece of the action too! My son was more interested in the texture, crumbling these chips between his fingers, while my dog just loves to eat EVERYTHING! For a night of entertainment, these were sure easy to make!

Separate the kale leaves from the thick stem. Then tear the kale into pieces or you can cut them with a knife. I used my fingers. No need to make the leaves pretty.

Wash the leaves in water and let them air dry or you can use a salad spinner to dry them faster. Then I laid the leaves down on a parchment lined cookie sheet.

Sprayed one side lightly with olive oil cooking spray and then sprinkled with sea salt. Bake at 350 degrees for about 10 to 15 min. I turned the leaves halfway and sprayed the other side lightly with cooking spray but I didn't put anymore salt. I was afraid it would get too salty and I am so glad I didn't add the extra salt because it came out perfect!

Cook until the edges start to get a light brown color, but don't burn them. Burnt chips don't taste very good.

Baked Kale Chips

1 1/2 to 2 cups kale broken into pieces
or you a bunch of kale and measure out 1 1/2 cups when cooked (3 Greens)
Olive oil cooking spray (1 Healthy Fat)
sea salt


Preheat oven to 350 degrees.
Line a non-insulated cookie sheet with parchment paper. 
With a knife, remove the leaves from the stems and tear into bite size pieces.
Wash and thoroughly dry kale with a salad spinner.
Lay the kale on the prepared cookie sheet in single layers.
Spray lightly with olive oil cooking spray.
Lightly sprinkle sea salt on the leaves. A little goes a long way.I just sprinkled the salt on one side.
Halfway through, turn the chips over and lightly spray the leaves with cooking spray.
Bake until the edges are brown but not burnt, 10 to 15 min.
Watch closely so they don't burn! Try 10 min first and add more time if needed.

How to store them:
Your best option is to store them in a dry paper bag at room temperature. If they're less crispy the next day, dry them out a bit in the oven at a low temperature (175 F) for 15 minutes.
Over time, the chips will absorb moisture from the air, so a batch will probably last a few days (a week at the most).

 Try experimenting with various spices such as smoked paprika, garlic, Italian spices, parmesan cheese, etc.

1 Serving with 3 Greens and 1 Healthy Fat (olive oil cooking spray)
Condiments will vary depending on what you use.

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