By Kristin Massey
This nutrient-packed snack will let you crunch, munch and nosh your way through the summer while still looking great in your bikini.
BIKINI CHIPS
Ingredients
1 bunch Tuscan or regular kale
¼ teaspoon salt
1/8 teaspoon cayenne pepper
Directions
Line a large baking sheet with foil. Use two if needed. Coat pan with olive oil cooking spray or brush olive oil onto the foil. Cut off the bottom stems of the kale and slice across and down the leaves to create one-and-a-half-inch pieces. Remove the vein of each leaf as it gets wider toward the bottom to avoid any toughness. Bake in a 350-degree oven for 18-20 minutes. Stir the kale once during cooking. Remove from oven and season with salt and cayenne. This snack will remain crunchy for several days. Makes 4-6 servings.
Nutritional Breakdown
Protein: 28%; Carbohydrate: 57.8%; Fat: 14.2%
Totals Per Serving
Calories: 24.9
Protein: 2.1
Carbohydrate: 4.4 grams
Fat: .4 grams
Cholesterol: 0 mg
Sodium: 142.1 mg
