I have a confession to make. I could probably live on popcorn. No, I am not talking about the air-popped, low-fat, diet friendly variety. I make it in this old fashioned popper that is probably 30 years old with vegetable oil and topped with real butter and salt. Seriously, I cannot begin to tell you how much I love the stuff.
So why am I telling you about popcorn in a post about kale?? I almost can’t believe I am writing these words, but I am actually craving kale more than popcorn! Yes, I realize I am very late to the kale party, but who cares? I can’t seem to get enough of it! Roasted with a tiny bit of olive oil and a pinch of salt – it is a crispy bowl of heaven.
If you know me at all, you would understand that I can’t leave well enough alone. All day, I was thinking of ways to make my kale chips even MORE tasty, and yes I admit, just a bit more fattening in the process.
The addition of a bit of chili powder and parmesan cheese, take these right over the top. In addition to eating these straight out of the oven, try crumbling them up and using on top of a baked potato or even on sprinkling on a salad instead of croutons. Yum!
Not convinced? Here is another reason (BESIDES THE FACT THEY ARE DELICIOUS!), kale reportedly contains a phytochemical called indole-3-carbinol (I3C), that actually lowers the liver’s secretion of a chemical that normally transports LDL cholesterol (the bad kind) to tissues and blood vessels. I3C has also been shown in studies to help fight the effects of xenoestrogens that make belly fat stubborn. I don’t know about you – but tastes great and fights belly fat? Ding, ding, ding…that is a winner in my book!!
Yes! A snack that is craveable, easy to make AND tastes great..what are you waiting for? Go buy some kale and make these treats today!
Kale & Parmesan Chips
- ½ bunch kale, washed and ribs cut out
- ½ tblsp. Olive oil
- Pinch kosher or sea salt
- ½ tsp. chili powder (optional)
- ¼ cup grated parmesan cheese
- Preheat oven to 400°. Line rimmed sheet pan with silicone baking sheet or parchment paper (makes clean-up easier).
- Chop kale into large & small pieces. It will shrink as it cooks, so don’t worry too much about the size. Transfer to prepared baking sheet. Drizzle with olive oil and toss.
- Sprinkle with salt, chili powder & parmesan, and toss again.
- Bake for about 10 minutes or until kale begins to become crispy and just browning at the edges. Check half-way through and toss again.
- Let cool and enjoy!