Have you ever made baked kale chips? They’re delicious and good for you! If you’re in the mood for something snack-y, kale chips are a fantastic treat! When I made them, I pretty much washed the kale, tore it into bite-sized pieces, sprayed it with olive oil, sprinkled some kosher salt on, and baked it until the edges started getting brown.
But that’s a little vague, isn’t it?
Luckily, LaaLoosh posted more detailed instructions HERE.
Don’t they look tasty? Seriously, though, you should stick with one serving. I went a little nutso and overdid it my first time making them, and that led to feeling somewhat queasy.
Baked Kale Chips Recipe
A delicious and healthy alternative to potato chips, this Baked Kale Chips Recipe has all the crunch and flavor you crave but for just 1 Points + per cup.
- 1 large bunch of fresh kale leaves
- 1 tsp sea salt
- Light misting of olive oil
- Preheat an oven to 350 degrees F (175 degrees C).
- Line a non-insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
- Wash and thoroughly dry kale with a salad spinner. Pat excess water with a paper towel.
- Lightly spray kale with olive oil from an oilve oil mister and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegan
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate
Number of servings (yield): 2
Culinary tradition: USA (General)
Entire recipe makes 2 servings
Serving size is about 1 cup
Each serving = 1 Points +
PER SERVING: 44 calories; 1g fat; 7g carbohydrates; 2g protein; 3g fiber
Read more: http://www.laaloosh.com/2012/01/04/baked-kale-chips-recipe/#ixzz1lBqNLK8F
From a new (to me) blog called Fat Free Vegan. Click here for the entire post and a lot of other tasty-looking recipes!
1 cup diced cucumber (from about 1/2 large cucumber, peeled)
1-2 cloves garlic
3 tablespoons water
1 teaspoon flax seeds (ground if not using VitaMix or similar high-powered blender)
15 ounces cooked chickpeas (or canned, drained and rinsed)
1 tablespoon tahini
2 tablespoons lemon juice
1/2 teaspoon salt (or to taste)
1/4 teaspoon sumac, optional for garnish
Put the cucumber, water, garlic, and flax seed into a blender or food processor and blend on high speed until frothy. Add the remaining ingredients (except sumac) and blend on high until smooth. Pour into a bowl and refrigerate until chilled and slightly thicker. Sprinkle with sumac and serve.
Variations: Add one or more of the following to taste:
- ground cumin
- chipotle chile powder
- Sriracha (“rooster”) sauce or other hot sauce to taste
- 1 to 2 tablespoons chopped green olives
- 1 tablespoon chopped green onions
- 1 tablespoon chopped parsley or mint
- roasted red pepper
Yield: about 2 cups
Nutrition (per serving): 132 calories, 32 calories from fat, 3.8g total fat, 0mg cholesterol, 393.2mg sodium, 83mg potassium, 20.3g carbohydrates, 3.3g fiber, 3.9g sugar, 6.9g protein, 2.3 points.
Nutrition analysis is approximate and will vary depending on exact ingredients used. Though MyPoints are calculated using a formula similar to Weight Watchers Points TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.
Posted in Appetizers, Fruits/Veggies, Recipes, Side Dishes, Snacks, Vegan, Vegetarian
Tagged cucumber, FatFree Vegan Kitchen, hummus, recipes, snacks, tahini