DIY Green Chips

WHAT????? You can eat chips while on the SLIMQUICK Pure weight loss program???

You can. If it’s this do-it-yourself version, made from high-fiber, nutrient packed dark leafy greens.

Come now – don’t give me that pout. These chips are actually really good, and seriously fill that tasty-salty-snackie-munchie hole left behind after you gave up greasy, trans-fat laden potato chips to trim down and lose weight.

Aside from being incredibly easy to make, these healthy chips are extremely low in calories and free of trans-fat, cholesterol, gluten and harmful acrylamides. And they’re delicious! Seriously! Don’t look at me like that – I mean it!

Open your mind, heart and mouth to these crunchy green crisps, and happily discover that there truly is life after Lays.

Home-Made Green Chipskale chips

  • 1 large bunch Kale leaves, or equivalent amount of chard, collard greens, mustard greens, baby bok choy, etc.
  • 1 – 2 tablespoons extra-virgin olive oil
  • Sea salt, for sprinkling
  • Other optional seasonings: garlic powder, onion powder, chili powder, cayenne pepper, smoke paprika, cracked black pepper, nutritional yeast, parmesan, etc.

Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.

Remove the stems and ribs from the green leaves, and tear the leaves into 2 – 3 inch pieces. Wash the leaves with water and pat very dry, removing all excess water.

Distribute the leaves over the baking sheet in a single layer. Drizzle over with olive oil. Rub the oil into each individual leaf to make sure that it is coated on both sides. Sprinkle over with the salt and seasonings.

Place the baking sheets in the oven and bake for 10 minutes. Remove the sheet from the oven, turn the leaves over, and bake until crisp (approximately 10 more minutes). Keep a close eye on the chips throughout the baking process to make sure they don’t burn.

Remove from the oven when they are done, and allow to cool before serving.

link-popup

SLIMQUICK
Free Diet Plan!

Dietitian developed. 27 meal ideas.
Never worry about what to eat.

Subscribe to our newsletter