Everyone has their cravings. Some crave chocolate or sweets. Others crave salty and crunchy. Mine is ice cream. If we have it in the house, it actually talks to me. I hear it calling from the freezer. And, no matter how hard I try to fight it, I find myself being led into the kitchen for “just a scoop”. I even try to trick myself by putting the ice cream in a small drinking glass rather than a bowl.
My rationale? If I use a small glass it won’t hold as much as a bowl but it will still look full, thus tricking my tired brain. Brilliant, huh?!? I thought so! To avoid the calories all together, I just don’t buy ice cream. That way it can’t call to me late at night when I have zero will power.
Sometimes, though, I crave salty and crunchy. Usually, these cravings hit me in the late afternoon – around 3:00 pm. That time between getting my son off the school bus and dinner. I find myself scavenging the kitchen looking for anything that will satisfy me. I just need a little something to get me through homework time and dinner prep. Geez…I sound like an addict, don’t I?!?
This is where the crispy kale chips come in. This easy, crunchy, slightly salty snack is perfect for these times. I can nibble on as many as I want with zero guilt. So much better than potato chips, crackers or pretzels. Plus, when my son eats them, I know he’s getting a snack that tastes good and is good for him.
These kale chips are extremely easy to make, too. You can make a big batch and store them in an air-tight container. And when your snack demons are haunting you, you can feel good about indulging!
Crispy Kale Chips
Compliments of It’s a Keeper
1 large bunch of kale (I used the curly kind)
1 tablespoon olive oil
1 tsp sea salt
1/2 tsp garlic powder
Preheat oven to 300 degrees F. Wash kale and remove the inner rib. Tear kale into chip-size pieces. Thoroughly dry kale pieces. Place kale in large bowl. Drizzle olive oil and mix with your hands, ensuring all pieces are evenly coated with oil.
Arrange kale in a single layer on a large baking sheet. You may need to use more than one baking sheet. Sprinkle with salt and garlic powder. Bake for 20 minutes or until the kale is crisp and slightly browned.
Leave a comment and tell me about your cravings!
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Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
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