From The Sugar Happy Kitchen- Kale Chip Guest Recipe

Are you a fan of healthy snacks and have a unique twist on making diabetes friendly foods? If so, we’d love to hear from you! We’re inviting our readers to share their own recipes as guest posts on our blog. Whether you’ve mastered the art of the perfect meal, have a secret seasoning blend, or have innovated with a completely new cooking method, we want to showcase your culinary creativity.

 

We’re looking for recipes that are easy to follow, include high-quality photos, and offer a unique take on this beloved foods. Share your story, tell us why you love making your recipe and let’s spread the joy of healthy eating together. Your recipe could be the next big hit among our readers! Email [email protected].

 

 

If you’re looking for a snack that’s as nutritious as it is delicious, look no further than these Crunchy Kale Chips. Perfect for satisfying your midday cravings without the guilt, these chips combine the leafy goodness of kale with the savory kick of garlic and seaweed nori strips. They’re easy to make, packed with flavor, and are a great way to sneak more greens into your diet. Let’s dive into the recipe and start crunching!

 

 

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Guest Recipe

INGREDIENTS

1 large bunch (about 1 1/4 pounds) kale, stems and center ribs discarded, leaves roughly torn
2 sheets nori, cut into 1-by-2-inch strips
1/4 cup Roasted Garlic Oil* (see below)
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
Grated zest of 1 lemon

 

DIRECTIONS

Preheat the oven to 350 degrees. Line 2 baking sheets with foil or parchment paper.
In a large bowl, combine the kale, nori, and oil and toss until coated. Spread the kale and nori on the baking sheets and sprinkle with the salt and pepper. Bake until the kale and nori are crispy, 6-8 minutes. Be careful not to cook much longer, or the nori and kale will turn dark and bitter. Remove from the oven and sprinkle with the lemon zest. Let cool to room temperature before serving.

 

Recipe Details

*For the roasted garlic and roasted garlic oil: In a large saucepan, heat 2 cups of grapeseed oil over low heat. Once the oil begins to shimmer (be careful not to let it boil), add 20 peeled garlic cloves (about 2 heads). Cook the garlic uncovered for 1 hour and 15 minutes, or until the cloves are easily mashed with a fork. Store the cooled oil and garlic cloves in a container in the refrigerator for up to two weeks.

 

Nutritional information:
183 calories, 4 g of protein, 12 g carbohydrates, 15 g total fat ( 2g saturated), 0 mg cholesterol, 3g fiber, 467 mg of sodium

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