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Lime and Sea Salt Kale Chips

lime & sea salt kale chips by The Culinary ChaseI’ve been eyeing kale chips for the last two years and yesterday I finally decided to make my own.  The first time I tried a kale chip was at Whole Foods.

  On the weekends they have food stations placed throughout the store and on one occasion they were touting baked kale chips.  Being the inquisitive type, I had to try one and to my surprise, I liked it.  I had heard they were the new health food craze.  Not only is this super food affordable and tasty, it’s downright nutritional!  Click here to view 8 health benefits of kale.  It takes little effort to make and dressed with olive oil, sea salt and lime they won’t last long.

bunch of kale leaves
olive oil
1/4 lime
sea salt

kale collage1. Preheat oven to 350f (180f).
2. Wash kales leaves and dry with paper towel. Cut thick stem away from kale (this is nasty to bite into).
3. Cut leaves according to your liking. In a bowl toss kale with a splash of olive oil and a sprinkling of salt.
4. Arrange on a lined baking sheet in one layer. Squeeze lime juice over kale and bake 15 minutes.

The Culinary Chase’s Note:
Keep an eye on the kale once 10 minutes has passed as it can quickly turn from a bright green to brown.  Try other seasonings such as curry powder, cayenne pepper, lemon or lime zest, smoked paprika, garlic powder, cumin, grated Parmesan just to name a few.  Enjoy!

The post Lime and Sea Salt Kale Chips appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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