Even a leafy green vegetable can fill in for potato chips, if you bake it right. An added bonus: with kale, there's no slicing necessary. Packed with vitamins A and C, kale makes a surprisingly elegant and scrumptious salty snack.
HomemadeRecipe from KalynsKitchen.com
1 small bunch of kale, about 6 oz.
1 tbsp extra-virgin olive oil
1 tbsp vinegar, optional (Spanish sherry vinegar is especially good)
Sea salt to taste
Preheat oven to 300°F. Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. Wash and thoroughly dry pieces, then put them in a large Ziploc bag or bowl. Add half of the olive oil, seal bag and squeeze, distributing the oil evenly on the kale pieces. Add rest of olive oil and squeeze the bag further, until all kale pieces are evenly coated with oil and slightly "massaged." Sprinkle vinegar over the leaves, then reseal and shake bag to distribute vinegar throughout.
Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 mins. Check every 10 mins. or so and turn pieces over as needed. When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.Store-Bought
Commercially made kale chips are expensive — about $8 for a 2.5-oz. container of Brad's Raw Leafy Kale at our local Whole Foods — and not nearly as tasty as our home-baked efforts. While many of our taste testers appreciated the pretty shape of the store-bought dried kale, none liked the flavor. "It tastes like fish food," noted a TIME.com photo editor. Added another editor, "It looks super cool, but I don't think I would buy it."
For sheer crispy, crunchy deliciousness, the potato chip is tough to beat. It’s no wonder, then, that Americans spend more than $7 billion a year on the salty snack. Not coincidentally, it’s also one of the top dietary contributors to weight gain, according to a recent Harvard study.
But rather than lecture you on your naughty chip-chomping habit, I’m here to help you kick it: following are five delectable — and healthier — alternatives to potato chips, all taste-tested by members of the TIME.com team. You can buy the snacks at grocery stores, but they taste better baked from scratch, so I’ve included the recipes I liked best. (If you go the DIY route, it might be worth investing in a mandoline, which can help you make neat, even slices in a snap.)
Whether you bake or buy these treats, each has less fat and fewer calories than deep-fried potato chips. And they’re all delicious.