Baked Parmesan Kale Chips are the perfect salty but healthy snack to curb a craving!
{This recipe was originally posted Nov.3,2011. I adapted the original recipe a bit by changing the oil use and took new pics!!}
Crispy, yummy, salty potato chips and losing weight do NOT go hand in hand! They will never be friends in any way, EVER!
We all know this , but often times those chips get the best of us. I have been there and done that and know they are a trigger type snack that would continually be my downfall in my losing weight.
I decided long ago to rid them from my life for that very season. I cannot just eat a serving. I want more, ALWAYS! Healthy chips, veggie chips, low-fat, baked, doesn't matter to me, I still can't seem to handle just a little.
Maybe you can handle chips, but even if you can and you are trying to lose those last 10 pounds, you must give up some foods you love for a temporary time. Until you are at the point when you have lost weight and are maintaining it, then you may want to dig your hand in that potato chip bag once again to see if you can handle just a few. I know I can't at this time in my life, plus I am enjoying my svelte figure more than any chips would make me feel any day!
So when I discovered Kale and learned they could be BAKED and were as crispy as a regular chip, oh man, this mom was happy! I mean, my kids take after me as well and love chips so I had to try them!
Kale is high in calcium, beta carotene, vitamin K, A and C!
This recipe can be changed simply by its spices and what you like. I made it simply because that's what we like, nothing spicy for the kids or me. But you can certainly add your own flavors to suit your taste. Just follow the basic idea and add your own twist!
{Old Pic!}
{Old pic!}
Baked Parmesan Kale Chips
Ingredients
- 1 bunch of curly kale about 8 cups
- 2 tablespoons coconut oil melted
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Remove thick stems, tear into pieces and was thoroughly and dry.
- Place cut kale into a gallon zip lock bag.
- Add oil and zip closed.
- Massage kale in bag.
- Place kale on baking sheet, not overlapping pieces.
- Sprinkle with salt and parmesan cheese.
- Place oven rack at the top third of your oven.
- Bake 15 until edges are brown.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Brandee
Can we substitute the coconut oil for a different oil?
Brenda
Yes that would be fine
Rachel Claessens
I too have done these with coconut oil as well. Equally delicious and Melissa is right: there are tiny amounts of free radicals formed when the carbon-carbon double bonds of monounsaturated fats such as olive oil are heated. However, I would be more concerned about the damage done to the heart healthy phenols present in olive oil. When one heats them or exposes them to light (this is why olive oil is often packaged in dark green glass bottles and should be stored in a dark cupboard away from light) the heart healthy phenols are rendered useless and one gets no benefit whatsoever from the olive oil. On the flip side it is only one tablespoon but for people with autoimmune disorders or allergy tendencies (like myself) it would definitely be wise not to eat things that would further aggravate the immune system in the first place. *Food for thought - no pun intended. Lol : )
Melissa Gunther
I look forward to trying this. I would try melted coconut oil in place of the olive oil who's double bond can be damaged by heat. Coconut oil is a saturated fat, therefore it doesn't contain a double bond. It's the best oil to cook with! 🙂