My husband and I love snacking! We never fail to make trips around the snacks section of the supermarket whenever we do our grocery shopping. Can you blame us? The perfect ‘home cinema’ experience will never be complete without snacks on the side paired with some beer or vino on Friday nights! The usual suspects that go in our shopping cart will have to be potato chips, chicharon (the husband’s favorite), and chocolates. I know.. I know.. salty, fatty, and sweet- not a healthy combination. So, we slowly started ditching potato chips and chicharon. Ang hirap, man! It’s like getting rid of your favourite pair of running shoes! But then again, it’s not the end of the world if we don’t eat it. Plus it really helps us towards our goal to live a healthy lifestyle.
What replaced potato chips and chicharon you ask? The husband researched and we started making our homemade popcorn. We just bought some corn kernels from the supermarket and popped it at home. That’s a step closer to a healthier diet because the ready made popcorn packs that are available in the supermarket contain lots of salt and butter. At least when we do it from scratch, we can control the amount of oil and salt that goes in it and it tastes better! But we need to find other alternatives since we don’t want to stuff ourselves with too much corn either!
As I was writing my grocery list this week, I thought why not make homemade kale chips? I bought some fresh kale leaves and gave it a try last night. It was perfect!
You only need these ingredients:
1 medium-sized bunch of kale- washed and dried very well
2 tsp olive oil
a pinch or two of salt
a pinch of garlic powder
- Pre-heat oven to 350 F.
- Wash and dry one bunch of kale, making sure the leaves are completely dry. If there’s any moisture left on the leaves you’ll end up with soggy kale chips.
- Rip the leaves off the stems and away from the chewy veins of the kale and into chip-sized pieces.
- Arrange the pieces of kale on an unlined baking sheet. I used parchment paper.
- Drizzle the olive oil as evenly over the kale as possible. Using your hands, gently massage the oil well into all the folds and onto the entire surface of each of the kale leaves. At first it may not seem that 2 tsps. of oil will be enough but adding more oil will only add too much moisture. If you need a tiny bit more oil, add it one drop at a time.
- Once you’ve finished massaging the kale, sprinkle a pinch or two of sea salt and a pinch of garlic powder over the kale. Massage the kale leaves so that the salt and garlic powder are evenly distributed. Place the pan in the oven.
- Bake for 10 minutes. Rotate the pan, flipping any pieces that are starting to look crispy and bake for another 10-15 minutes, watching the pan closely for the last 7-8 minutes to prevent over browning.
- Remove the pan from the oven and leave the kale chips on the pan for 305 minutes before serving so they can crisp up even more.
My first attempt turned out perfectly crispy and crunchy! I’m happy to have found a healthy and guilt-free alternative! What about you? What’s your favourite no-guilt salty snack? Share them in the comments below.