Not all chips have to be bad for you. Case in point: Kale chips, the healthy (and uber delicious) munchy alternative No matter how you flavor them, they’ll satisfy your snack tooth without filling you out.
How to make them: Preheat oven to 300°F. On a lined baking sheet, space out 1 cup packed, dry kale leaves (stems discarded). Drizzle with oil, sprinkle with seasonings, and massage into leaves. On the top or middle rack, bake for 20 minutes, until crisp, rotating the pan and switching racks (top to middle or vice versa) halfway through baking time. Makes 1 or 2 servings.
1. Lemon
1 tsp extra-virgin olive oil
1 tsp (packed) lemon zest
scant 1/8 tsp sea salt
Per batch: 80 cal, 5 g fat (0.5 g sat), 7 g carbs, 230 mg sodium, 2 g fiber, 2 g protein
2. Smoky
1 tsp extra-virgin olive oil
3/4 tsp smoked paprika
scant 1/8 tsp sea salt
pinch chipotle pepper
Per batch: 80 cal, 5 g fat (0.5 g sat), 7 g carbs, 240 mg sodium, 1 g fiber, 2 g protein
3. Sesame
1 tsp roasted sesame oil
1 tsp roasted sesame seeds
scant 1/8 tsp sea salt
Per batch: 90 cal, 6 g fat (1 g sat), 7 g carbs, 230 mg sodium, 2 g fiber, 3 g protein
4. Cheesy Black Pepper
1 tsp extra-virgin olive oil
1/4 cup (loosely packed) shredded white cheddar cheese
1/8 tsp freshly ground black pepper
Per batch: 190 cal, 14 g fat (6 g sat), 8 g carbs, 220 mg sodium, 1 g fiber, 9 g protein
