Kale is crunchy in nature, slimy when fried, and damn good when baked with the right spices. Excess carbs have no place in your diet when your goal is to reach maximum ripped abs, toned arms, and sculpted chest. These are the moments when the tough get tougher, and the hungry get creative. Today’s recipe is Kale Chips, and if you do it right, it is actually a great snack, and will curb the urge for that greasy goodness of potato chips.
Here’s what you need:
1 bunch Kale (I prefer the flat leaf variety, which will appear more chip-like once baked)
¼ cup olive oil
Sprinkle of salt (or even better, sprinkle some Kansas City rub (or equivalent) for a nice BBQ flavor)
Preheat your oven to 325 degrees
Wash the kale and dry thoroughly. A salad spinner works great for this. Cut out the thick sections of stem, and chop the rest of the leaf into bite sized triangles. Dump kale into a bag (or bowl with a lid), add salt (or spice of your choice), quarter cup of olive oil, and mix well. Part of the trick is coating each leaf completely, which will ensure every bite is as flavorful as the last. Place each leaf on a cookie sheet, and make sure they are placed flat and spread evenly. The key to success for this recipe is not overlapping the leaves, or they will remain soggy where they touch. Bake for about 20 minutes, or until crispy!