Snack Time: Try Kale Chips
A few months ago I worked with Amber Odom, RD, LD, one of our Cooper Clinic dietitians, to get a few green recipes for a Dallas Morning News story around St. Patrick’s Day. One of the recipes Amber shared was for kale chips. She listed kale as the number one way to Go Green Healthfully because it is high in vitamins A, C and K and is also an excellent source of fiber, folic acid and potassium.
Amber mentioned that kale chips are super easy to make, and even her kids love them. Since the story ran, I have been wanting to test out this recipe. I finally got the chance to make it last night, and it lived up to the hype. It was delicious! This will definitely be a go-to snack at my house. Here is Amber’s recipe:
- 6 cups fresh kale
- 1 tablespoon olive oil
- ½ teaspoon Morton Kosher salt (I added a little black pepper, too)
- Preheat the oven to 400 degrees. Spray baking sheet with olive oil.
- Wash and cut kale into 2-3 inch pieces.
- Spread kale out on baking sheet in single layer.
- Mist the kale with olive oil spray and lightly sprinkle with salt.
- Bake for 10 minutes, or until edges are crisp and begin to turn brown. Be careful not to burn.
Nutritional Analysis Per Serving:
Fat: 2.72 g (0.37 g sat)
Cholesterol: 0 mg
Sodium: 185.66 mg
Fiber: 1.34 g
Carbohydrates: 6.71 g
Protein: 2.21 g
This was written by Christine Witzsche former Communications Director at Cooper Aerobics. Christine is no longer with Cooper Aerobics and we wish her all the best with her future endeavors.