Our commitment in doing this project is to never put something up here that isn’t truly good and tested in our kitchen. So when I say that this was delicious, please understand that it was D-E-L-I-C-I-O-U-S!

Since cutting out so many starchy carbs and breads, I had been missing the salty crunchy taste. Nuts just don’t seem to do the trick in this department. Plus, you can easily over-do it with nuts in the calorie area. So I’ve been searching for something that might help.

I decided to give the famed Kale chips a try. Believe me when I say I was skeptical. I just couldn’t grasp how a leafy green could be called a chip. But when I finished baking them, they truly were crunchy. A bit fragile, so not like a traditional chip, but very tasty and salty. They are perfectly paired with homemade pico too!

Kale Chips:

one bunch of kaley

1 tbsp of olive oil

salt & pepper to taste

sprinkle of garlic powder

Tear the leaves from the stems and break into 1 to 2 inch pieces. Toss in olive oil. Lay on a cookie sheet. Sprinkle with salt, pepper, and garlic powder. Bake at 275 for 20 minutes. Enjoy!

Pico de Gallo:

4 tomatoes, seeded and chopped

1 jalapeno, seeded and minced

1/2 medium onion, diced

handful of fresh cilantro, chopped

1 lime

Add all ingredients in a bowl and squeeze lime over it. Toss. 🙂