Confession: I did a juice cleanse last week. As an avid lover of butter, wine, and pretty much anything crunchy, I’m not going to lie — it was REALLY hard. (And probably nearly as hard for Ari, who had to listen to me whine, “I’m so hungry!” for three days straight. Why do such a thing, you might ask? Turns out, too much fried chicken, cake for someone’s birthday, and butter can catch up to you, and I felt like my system needed a break. While the juice itself was good, I’m not sure if I’ll be committing to one again — but it did make me think more about what I eat on a day to day basis. These super simple kale chips give me the crunch I love while still being a much healthier alternative to potato chips. Plus, they taste better and are much cheaper than the ones you can buy at the store.
Kale Chips (adapted from epicurious.com)
10-12 kale leaves, center rib removed and cut into 2-inch pieces (Trader Joe’s sells pre-cut bags which are really great)
2 tablespoons olive oil
1/2 teaspoon onion or garlic powder
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
Preheat oven to 250 degrees. Toss kale leaves with olive oil, onion powder, salt and pepper in a large bowl. Lay flat on a baking sheet, and roast in oven for 30 minutes, until crispy. Store in an airtight container for up to 5 days.