Written by Jordan Clifford, editorial intern
Do you ever tire of the same old snacks, day after day? I know I do. I mean, don’t get me wrong, a drizzle of olive oil and dash of sea salt over crispy kale can really hit the spot (and help me skip the vending machine), but sometimes a girl’s got to shake it up without packing on calories.
But first, let’s clear up some confusion. Kale is the superfood of the season, or at least it was until earlier this year, when talk of its relationship to hypothyroidism had the media abuzz thanks to a New York Times opinion piece titled “Kale? Juicing? Trouble Ahead.” But fear not! Kale is still king, albeit in moderation. “Only extremely high intakes of cruciferous vegetables, such as kale, may have a connection to hypothyroidism,” says culinary nutritionist and author of The With or Without Meat Cookbook Jackie Newgent, RDN. “As long as you’re eating kale within a balanced eating plan, there’s absolutely no need to worry about thyroid issues by way of veggies.” Phew! Kale is naturally rich in Vitamin C, beta-carotene, glucosinolates and flavonoids, making it an excellent pick for reduced risk of heart disease, cancer and chronic inflammation, explains Newgent. In fact, kale is so nutrient-rich she suggests eating at least two to three servings (about one cup per serving) a week, especially if you’re not getting other cruciferous veggies. So go ahead, munch away!
Carrot Curry Kale Chips
- 10 ounces cut kale leaves (stems and stalks removed)
- 2 tablespoons olive oil
- 6 tea bags Numi Organics Carrot Curry Savory Tea
- 1 teaspoon salt
- 1 teaspoon pepper
Wash kale leaves and air dry (for best results leaves need to be completely dry.) Combine kale, olive oil, salt, pepper and contents of tea bags in a large bowl; mix well. Evenly spread kale on a baking sheet. Bake at 325° for 10 min (or until chips are toasted).
Recipe and photo courtesy of Numi Organic Tea
Cheesy Kale Chips
- 1 bunch kale, leaves washed and cut (stems and stalks removed)
- Olive oil spray
- Freshly ground black pepper
- 1 tablespoon grated Parmigiano-Reggian cheese
Preheat oven to 300°F. Line 2 large baking sheets with aluminum foil and place a wire rack on top of each sheet. Evenly distribute the kale in one layer on each rack. Coat kale lightly with 4 seconds of olive oil spray, then sprinkle salt and pepper to cover the kale. Bake until crisp, about 15 to 20 minutes. Once done, place kale chips on a microwave safe plate and sprinkle with grated Parmigiano-Reggiano. Cook in microwave on high until cheese melts and begins to brown, about 40 seconds. Remove chips from plate and let cool so the cheese has a chance to harden.
Recipe courtesy of Rocco DiSpirito, celebrity chef and bestselling author of The Pound a Day Diet
Salt and Vinegar Kale Chips
- 1 bunch kale, washed (stems and stalks removed)
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon sea salt (or taste)
- 1 teaspoon apple cider vinegar
Preheat oven to at 300°F. Lightly chop kale into smaller pieces, if desired. Toss with olive oil, sea salt, and apple cider vinegar. Spread onto 2 large baking sheets and bake for about 20 minutes.
Recipe courtesy of Jackie Newgent, RDN, culinary nutritionist and author of The With or Without Meat Cookbook
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