ReallyNourish Bites: Krispy Kurly Kale Chips – You can eat just one.

We like the curly kale to make chips because the curls crips nicely in the oven.
We like the curly kale to make chips because the curls crips nicely in the oven.

When my children ask mommy for “chips”,

mommy’s home made Krispy Kurly Kale Chips are definitely included in that category for them.  The other alternative is our favorite Garden of Eatin’ Sprouted Blue Corn chips, so don’t worry friends, none of the real junk is passing their lips!

People’s main complaint about this  leafy green nutrient powerhouse is that it is too coarse.  Here’s a way that anyone can enjoy it even on their first try! We like the curly kale, green or purple, or a mix of the two will do nicely.  Rinse and thoroughly dry with paper towels or in a salad spinner if necessary.

Here’s how we do it:

Krispy Kurly Kale Chips make a nourishing, delicious side dish.
Krispy Kurly Kale Chips make a nourishing, delicious side dish.
  • Preheat the oven to 400°F (205°C
  • Strip the hard stems out of the Kale and break them up into pieces on a sheet tray or a sizzle platter
  • Drizzle liberally with Extra Virgin Olive Oil and Sea Salt to taste
  • Pop in the oven for 10-15 minutes.  The curly edges get nice and crisp (check by touch at 5 minute intervals to avoid overcooking), while the rest of the vegetable keeps its color and flavor very nicely.
  • Cool and serve.  They make a nice side for a wrap or sandwich. Kids love them!!
Mix Purple and Green Kales for a beautiful, nourishing snack!
Mix Purple and Green Kales for a beautiful, nourishing snack!

BUT because of their extremely *Low Glycemic Index, unlike their potato-based counterparts, they don’t cause weight gain and have you constantly craving more and more.  Very satisfying indeed!!

*Glycemic Index, defined by the University of Sydney, the leading authority on this topic:

The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health. Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2). They have benefits for weight control because they help control appetite and delay hunger. Low GI diets also reduce insulin levels and insulin resistance.

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