Recipes

Yes,  more kale.  The kale kick is still in full force and making yet another appearance this week.  However, I will say that this recipe will work for anyone, even if they are not a kale lover. My boyfriend, whose idea of a chip is definitely more along the lines of Barbecue ruffles, even liked these.  They are incredibly simple and work as a great snack or paired with a sandwich for a quick lunch or dinner.  You can mix up the spices (although I prefer just simple salt and pepper) to create different flavors.

Weight Watchers Baked Beet and Kale Chips
Points: .25 weight watchers pointsplus
Servings: 4
Serving Size: 1/4 of chips
Nutritional Info: 37 calories, 1.4 g fat, 5.6 g carbohydrates, 1.9 g fiber,  1.6 g protein

Ingredients
1 bunch of kale
1 large beet
1 tsp olive oil
Salt and black pepper

Instructions
1. Preheat the oven to 325 degrees and cover two baking sheets with parchment paper. You could just use a baking sheet or even aluminum foil but I find parchment helps the chips from burning.

2. Using a mandolin or sharp knife, cut the beet into very thin slices. Place in a large ziploc bag. Then cut the kale away from the stem and cut into smaller pieces. Add to a ziploc bag. Add in the olive oil, salt, and pepper and mix together well in zilpoc bag so everything is equally coated.

3. Place in a single layer on the parchment paper and bake for about 20 minutes flipping over half way through. Check after 20 minutes to see if the kale and beets are crispy but not yet burned. Serve immediately.

Tip: This can burn quickly so keep an eye on them throughout to make sure they do not burn.