A bag of potato chips is a dangerous thing: imminently snackable and full of simple carbs that quickly become sugar. The resulting energy crash and inflammation don’t do you any favors, not to mention the bad habits you teach your body when you snack between meals.
The solution? These equally irresistible Chipotle Kale Chips! Superfood kale has great flavor and nutrition, so eating these chips will help your body instead of hurt it. And the added boost of fiber and antioxidants is always a plus for fighting disease and aging.
Chipotle Kale Chips
May 15, 2017
Warning: you won’t be able to stop at just one of these tasty Chipotle Kale Chips! Fortunately, you don’t have to, since they’re full of great nutrition. Bye-bye, potato chips...
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 15 mins
- Cook: 40 mins
- Yields: 4 Servings
1Preheat the oven to 325°F.
2Remove and discard the tough kale stems; tear the leaves into 1 1/2-inch pieces. Toss the kale in a large bowl with the oil, gently rubbing the leaves with your fingers to help spread the oil evenly. Add the coriander, cumin, chipotle pepper and salt and toss well.
3Arrange the kale in a single layer on two large baking sheets. Bake one batch at a time, until crisp, turning the leaves once, 16 to 18 minutes. Repeat with the second batch. Let cool on the pan. Serve immediately or store in a covered container at room temperature for up to 2 days.
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