January 14, 2013 • Posted by Rebecca Marber
Cheesy, crunchy deliciousness—who doesn’t love diving into a large plate of nachos? Although a party favorite, there is no question that this isn’t the healthiest of appetizers. So this year, I decided to try making a different kind of nachos that disinvites guilt to the party.
Baked Kale Nachos have quickly become my favorite snack. Ready in just 20 minutes, it’s easy to make a big batch of them for any cocktail party, movie night, or football Sunday. Kale is a leafy green vegetable that becomes satisfyingly crispy when baked. Loaded with iron, potassium, and Vitamin A, it carries far more nutritional value than potato or tortilla chips. In one serving of baked kale chips alone there are roughly 50 calories (add a few once you add the cheese, but sometimes these things are worth it!). Not to mention these are gluten free as well.
The best part about these chips is that you can make them in a number of different ways depending on what you’re craving. Maybe you skip the cheese and add some cumin, garlic powder, cayenne pepper, or chili powder if you want to replace the potato chips in your cupboard. The next time you’re fishing for something to munch on, you won’t have to think twice!
Baked Kale Nachos 1 bunch kale 1 tsp olive oil spray 1 tsp salt to taste ¼ tsp cayenne pepper (or as desired) ½ tsp chili powder (or as desired) ½ cup shredded Parmesan cheese
- Preheat oven to 350°F and coat two baking sheets with olive oil spray.
- Wash kale and pat dry with paper towels. Remove stems from kale and rip into “chip-sized” pieces. Put kale on baking sheets.
- Use olive oil spray to cover kale—this works better than oil because the amount is more evenly dispersed.
- Bake for roughly 10 minutes (turning them every so often) or until they shrink and become crispy.
- Sprinkle cheese atop kale and bake for another 5 minutes or until the cheese becomes crispy.