Saturday, June 9, 2012

Who knew?

Kale chips = Yum (and filling too)

Not necessarily run related, but I'm a huge snacker especially when I am bored.  So I have been on the hunt to find a yummy slightly salty snack that wouldn't be too terribly bad for me.  Obviously, moderation is key.  I think this might be it.  Not a lot of prep time and not a huge time investment.

If you're curious this is how I made them.

Kale (though I cheated and just bought the kale greens because I'm lazy like that)
2 tablespoons of extra virgin olive oil
Fresh Parmesan
Sea Salt
Bake at 375 degrees for about 12-13 minutes.or until crispy

If you are more industrious than I am and buy whole Kale, you will need to cut or tear the kale off the stem/stalk/whatever and rinse.

I used the bottom of my broiler pan and put a layer of kale down.  Drizzled the olive oil and then sprinkled fresh Parmesan and lightly sprinkle the sea salt.  I've heard you can also use Kosher salt as well.

Put in the oven and bake.  I tried 15 minutes but some of the Kale got a little extra crispy so I shortened the cooking time.