Craving Chips? Try: Kale & Sweet Potato Chips

Craving Chips? Try: Kale & Sweet Potato Chips

A few weeks ago, I asked you guys to challenge me. I asked what your favorite treat was and said I would find or make you an alternative.

Cravings are so often our demise. Right?  You’ve eaten great all day and you come home from work hungry. You grab whatever you can get your hands on… ten minutes later you reach the bottom of the bag or the box and you haven’t even made dinner yet. It happens to the best of us. Part of the solution can probably be found in planning and having healthy snacks around to grab, or to stay on top of all your meals throughout the day so that you never get that hungry. Having healthy go-to snacks around though, can be challenging… especially if you’re craving something specific.

Some of you mentioned craving salt & vinegar chips… well here’s my suggestion: salt & vinegar kale or sweet potato chips!

Why they’re better: kale is a powerhouse of good-for-you vitamin and minerals like calcium, vitamin A, C, K, potassium, iron and more. Plus it’s only about 33 calories per cup. It’s also packed with antioxidants and have great anti-inflammatory properties. Sweet potatoes are also high in antioxidants and are an excellent source of complex carbohydrates (YES!!! We need carbs in our diets). When you make these, you also have the benefit of knowing exactly what ingredients you’re adding to the chips – so salt & vinegar chips really are just that, instead of the laundry list of ingredients you’ll sometimes find on the store bought varieties.

Here’s what you do…

Ingredients: kale chips
Two Sweet potatoes sliced as thinly and evenly as possible
Bunch of Kale
Vinegar of your choice (I used Balsamic)
Sea Salt
Olive Oil

Rip or cut washed and rinsed kale into chip sized pieces and put in bag. Add  1 tbls olive oil, 1 tbls vinegar and toss to thoroughly coat all the kale. Remove and place on a parchment lined baking sheet. Sprinkle with salt. Bake at 350 for 6 minutes. Flip kale chips over and bake for another 6-7 minutes until leaves are crispy. You may want to vary the amount of vinegar and salt to get the taste you want. For an even stronger vinegar flavor you can allow the kale to soak in some vinegar and absorb it before baking.

Toss sweet potato slices the same way in olive oil and vinegar, place on a lined baking sheet and sprinkle with salt. Bake at 400 for 12 minutes before flipping and bake for another 12-15 until crispy.

Let me know what you think if you make this recipe!