One of the hard parts about maintaining a low carb diet is passing up on crunchy snacks. I love crackers, popcorn and potato chips, but slipping up and eating those will negatively impact my weight. Luckily Im not the only one with this problem, so I was able to do some research and find some yummy, healthy, crunchy alternatives on several healthy blogs.
Im pleased to introduce you to my absolute favorite snack: 5 ingredient kale chips. These little guys are addictive.
I ate these on Phase 2, but they did slow down my weight loss a bit. Because the recipe does contain a bit of olive oil, this recipe is ideal for Phase 3 of the HCG Diet.
Heres what youll need:
1 large bushel of kale
4 cloves of garlic, grated
1 tablespoon olive oil
garlic powder
salt
1 gallon size Ziplock bag
Paper towels
2 cookie sheets
Tinfoil
So first thing is first, lets talk about picking your kale. When you are preparing to make this recipe, youll want to buy more than one bushel of kale...yup, its that good. Also, the wetter the kale is, the harder your life is going to be. Because youre baking this leafy vegetable, moisture can actually cause a steaming effect and prevent your kale from getting extra crispy. When I first attempted making these, I was meticulous about washing the kale and drying every crevasse It took forever. Im a bit impatient so the next time I tried making these I simplified the process of removing moisture. I picked the driest looking bushel at the store, then washed the leaves with a slightly damp paper towel. It was much easier doing it this way than submerging each leaf in water then trying to get them dry.
Once youve got your kale picked out, youre ready to start.
Directions: Preheat the oven to 300 degrees. Line two cookie sheets with tin foil. Take your cleaned leaves and begin breaking off the bushy greens from the stems. Dont make the pieces you break off too small, they will shrink once you get them in the oven. Set these aside.
In the gallon Ziplock bag combine olive oil, garlic, and garlic powder (I just add as much garlic powder as I feel like. Just make sure you are using garlic powder and not garlic salt!). Seal the bag and massage these seasonings together.
Add the kale into the bag, leave the air in the bag and seal it. Shake it up for 2 minutes. Open the bag and let the air out, reseal the bag, and massage the flavors into the kale for 1 minute.
Spread the seasoned kale out in a single layer on the cookie sheets. Sprinkle with salt (be careful how much salt you put on, kale really absorbs flavor well, you dont want your chips to be too salty!).
Bake for 30 minutes and enjoy!
You can make this recipe in big batches, just make sure you store your leftovers in a brown paper bag and not a Ziplock. These chips get really crunchy in the oven but if they are kept in a Ziplock, they will start to soften.
I like to dip mine in wing sauce, but they are also great plain.
Let me know what you think about this recipe! Feel free to share any healthy, crunchy snacks you eat while on Phase 2 or 3 of the HCG Diet.
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