Kale and Beet Chips

Hey there! I am here with another idea for summer veggies. Make them into chips! I did my chips 2 ways; kale and beets. Crunchy and healthy.

For the kale- tear or cup off the leaf from the rib and stem. Discard the rib and stem. They are just too fibrous to eat. No bueno. I sprayed a cookie sheet with Pam. Then I sprayed the kale with Pam and salted it just a bit. You could use olive oil. That is fine. Plus, it has no fat or calories, so it is a bit more figure friendly. But if you have olive oil spray, that would be fine as well. Still healthy! Cook at 450 for about 15 minutes. This stuff cooks fast, so be on the watch so it doesn’t burn. I don’t mind when it turns a little brown, but more than that and it is unedible. 014

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for the beets- slice very thin, preferably on a mandolin. Use the guard and be careful! I treated the beets the same way as the kale. Pam and a little salt and pepper. These take a bit longer. Mine went about 30 minutes. 015

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These are a great way to eat kale and beets even if you don’t think you like kale or beets. The kale has this amazing salty crunch that just sort of melts in your mouth after each bite. The beets are a mix of sweet and salty and are just beautiful. I think next time I will gild the lily and add a sprinkle of grated ginger. Ginger and beets go hand in hand.

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