Once the clock hit 12:00 AM on December 31, a new year began, bringing a fresh start and a time to make resolutions. For many people, one of these resolutions is to live a healthier lifestyle. One of my resolutions this year is to eat less sugary and greasy foods, such as potato chips and candy. This is why I chose to make kale chips this week.

Kale is one of the best greens you can eat and is the new super-food of the year. It is low in calories and high in fiber, with zero fat. Kale is also high in iron – it has more than beef! Iron is essential for transporting oxygen to parts of the body and cell growth. Also, kale is high in Vitamin K, which protects against various cancers, and Vitamin A, which benefits your vision and skin, and Vitamin C, which is good for your immune system and hydration.

Kale chips are basically the opposite of potato chips, with low amounts of sodium, calories, and fat. However, you cannot tell the difference between the two in taste, as I was pleasantly surprised to learn this by tasting the crunchy, salty, and delicious batch I made! The chips took only ten minutes to prep and twenty minutes to bake, so when you are looking for a snack when you are craving sweets, you can easily whip up this delicious as a hearty, alternative treat.

Though this recipe was great on its own, I did add one special thing: truffle salt. Truffle salt is a type of sea salt that has been mixed with black or white truffle with a meaty and earthy flavor. It is great with Brussels sprouts and pasta, and I decided to give it a try on the kale chips. A little less than a quarter teaspoon really added to the earthiness of the flavor. Another tip: I would double the recipe because the kale shrinks significantly. It makes about four small servings. Enjoy!

Kale Chips

Ingredients:

–  2 to 3 cups of kale, washed and dried

–  2 tablespoons of extra virgin olive oil

–  sea salt for sprinkling (I used a little less than 1/4 teaspoon)

Instructions:

1. Preheat oven to 275˚ F.
2. Lay the kale on a baking sheet and toss with olive oil and sea salt.
3. Bake for about 20 minutes, gently turning the leaves halfway through the time.