Easy-peasy Mac ‘n Cheesy Kale Chips

Kale abounds in the GreenUp! garden. Not only is it super nutritious, it’s also pretty easy to grow. But as yummy as kale salads are, they can get a bit dull, and they’re kind of hard to eat on the run. (Picture GreenUp! Guy biking all over town with a fork and bowl? Don’t think so.) But who wants to spend $8 a bag on health food store kale chips that are gone after one 3pm snack fest?

If you have 10 minutes, a toaster oven, a box of mac ‘n cheese, and a bunch of kale from your urban garden, you’ve got yourself a DIY portable powerhouse treat for under $4 a pop. And even those super healthy gourmet chips taste “processed” compared to your own fresh out of the oven! 

  1. Preheat oven or toaster oven to 375. IMG_1860
  2. Start with one bunch of organic curly kale. (We can show you how).
  3. You just want the curly green parts, so strip the kale from the thick spine running down the center as well as any other thick veins running through the leaves.
  4. Throw the curly parts into a large zip lock bag. Add instant packet of mac ‘n cheese sauce from any box of organic mac ‘n cheese or vegan mac ‘n cheese.
  5. Add 1 T of high heat oil (avocado, safflower, grape seed) per bunch of curly kale.
  6. Seal the zip lock bag shut and shake-shake-shake.
  7. Line your toaster oven tray/baking sheet with aluminum foil and spread your kale out evenly across the surface. For optimal results, don’t let your kale touch.
  8. Cook for approximately 2 minutes, and then stir kale around with a wooden spoon.
  9. Cook for approximately 3 more minutes until slightly crispy.
  10. Set out to cool and enjoy!

 

IMG_1862For less sodium and an extra health infusion switch out half the mac ‘n cheese powder with nutritional yeast (B-vitamins, folic acid, selenium, zinc, and protein). Or add a dash of red pepper flakes to kick it up a notch. You can also crunch this up and add to organic popcorn for your next movie-going adventure.

Enjoy,

Monique

 

2 thoughts on “Easy-peasy Mac ‘n Cheesy Kale Chips

  1. Monique – thank you, thank you, thank you! for this recipe. I tried kale chips at a restaurant and have been looking for a way to make them myself. The recipe was super easy and fast. The best part is that my daughter loved it. The exact words out of her mouth -"I love this! Take them away or I'm going to eat them all!" This was music to my ears as I have been trying to get my family to eat healthier snacks and to eat more vegetables.

    I will make them again except that this time I will have to look for the whole kale. I used the cut up version from Trader Joes and though it saved me time from having to cut the thick veins the chips were really small and because they shrink a little some fell apart. Not that it stopped us from eating all of it. : )

  2. I am so happy your daughter loved the kale, Gabby. I'm a dork, but I get so excited when my kid loves something that is so good for him 🙂 Yep, the curly kale is the best. It's pretty easy to take off the stalks. I just gather all the curly ends and twist them off and drop them into the zip lock bag. Stay tuned for brussel sprouts recipes…Is it bad I'm thinking bacon?n 😉

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