In the words of Homer Simpson:
Those become my words, too, whenever I think upon the chip drawer we have at work.
Yes, we have a chip drawer at work. But even though I am a supporter of the occasional bag of chips, I tend to think that “occasional” means “once daily.” Therefore, this girl needs a healthy alternative for that daily salty/crunchy fix.
Enter veggie chips!
I have met many a junk food fake-out that has left me feeling unsatisfied, but such is not the case with sweet potato and kale chips. They hit the spot! (Without the MSG headache or hydrogenated oil-guilt.)
Baked Kale Chips
Step 1: Grab some kale.
Prepackaged bags of chopped, fresh kale are the most convenient, but if you use bunched kale make sure it is washed and fully dried before baking.
Step 2: Season the kale.
Toss kale in a couple tablespoons of olive oil and a light sprinkling of salt. It is very easy to over-salt kale.
Place a thin layer of kale on a baking sheet. Do not crowd the pan or the kale will not get as crisp. And you’re going for crisp!
Step 3: Bake kale at 350 degrees for about 15-20 minutes.
After 15 minutes, stir kale around and continue baking until all of the kale is crispy. Stay close to the oven. It can go from almost done to burnt very quickly.
P.S. Your house will smell like cabbage right about now. Just an FYI in case you are having guests over later…
Step 4: Allow kale to fully cool before transferring to an air-tight container.
A light and airy treat that tastes just like a Lay’s potato chip.
Baked Sweet Potato Chips
Step 1: Grab some sweet potatoes.
Thoroughly scrub and dry potatoes.
Step 2: Thinly slice the sweet potatoes.
If you have a mandolin, the size of the potato does not matter. If you do NOT have a mandolin, go for the longer, skinnier potatoes as these will be easier to slice with a vegetable peeler.
Step 3: Season the sweet potatoes
Toss potatoes in a couple tablespoons of olive and sprinkle with salt. I also like to sprinkle them with cinnamon, garam masala or Chinese 5-spice.
Place potatoes in an even layer on a baking sheet.
Step 4: Bake the sweet potatoes.
I will admit that baking these suckers can be tricky. If you have a dehydrator, you are one lucky dog.
Bake potatoes at 350 degrees for 35-45 minutes. After about 30 minutes, stir potatoes around and continue baking until the potatoes become crisp. KEEP AN EYE OUT! The potatoes around the edges of the pan will begin to begin to crisp up and burn faster than the ones in the center so stir again if needed and watch those chips like a hawk.
Once the chips are done, allow them to cool completely before storing in an airtight container.
Mmmm!!!! A baked-to-perfection sweet potato chip is so worth the hassle. Crispy and toothsome, these really hit the spot if you love salty/sweet snacks. And again, if you own a dehydrator, thank your Creator. 🙂
I just love a tasty fake-out! Now, if I could get Mr. Smith to stop eating them so fast….
- 1 bag or head of kale, washed and fully dried
- 1 long, slender sweet potato, sliced into 1/8″ medallions
- Olive oil
- Toss kale in a couple tablespoons of olive oil.
- Arrange on a baking sheet and lightly sprinkle with salt.
- Bake at 350 degrees for 15 minutes, stir kale around a bit, then bake another 5-10 minutes until kale is krispy.
- Toss sweet potato medallions in 2 Tablespoons olive oil and arrange in a single layer on a baking sheet.
- Sprinkle lightly with salt and pepper and bake for 20 minutes on 300. Stir the potatoes and bake another 15-20 minutes until crispy.
- Keep an eye on both chips, they tend to burn quickly.
- Store in an airtight container.