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Gimme Some Ovenfrom Gimme Some Oven

Sea Salt and Vinegar Kale Chips

Sea Salt and Vinegar Kale Chips | #vegan #glutenfree

Cauliflower is my new low-carb best friend. 1 head cauliflower 2 large eggs 1/2 c cheddar cheese, grated 1/2 c panko 1/2 t cayenne pepper salt olive oil


Sauteed Kale

Sauteed Kale Recipe

POPSUGAR Fitnessfrom POPSUGAR Fitness

Flat-Belly Smoothie

Drink Yourself to a Flat Belly: Pineapple Kale Blueberry Smoothie

A Couple Cooksfrom A Couple Cooks

Chipotle Kale Chips

Kale Chips recipe

POPSUGAR Fitnessfrom POPSUGAR Fitness


Homemade spicy garlic kale chips! 1. wash and dry kale (preferably organic) 2. tear into bite-sized pieces 3. toss olive oil, salt, garlic powder, crushed pepper flakes (or any spicy spice!) and a mix of herbs with kale leaves. 4. lay out on cookie sheet covered in foil 5. place in oven (300 degrees F) 6. bake for 20 minutes 7. enjoy!

Steamy Kitchen Recipesfrom Steamy Kitchen Recipes

Kale Chips

Baked Crispy Kale

Sweet potato: Preheat oven to 350* Slice sweet potatoes ~1/2” thick Lightly coat with olive oil + a sprinkling of salt Bake for 20min [turning once] Turn heat to 400* Bake for ~15-20min more [turning once] You won’t even believe what you have just done.  As you puncture through the slightly crunchy browned skin, the center oozes with creaminess.  It is like you puree’d sweet potatoes and infused them back into the potato.  The flavor is equally as amazing.  No extra salt was needed. …

POPSUGAR Fitnessfrom POPSUGAR Fitness

Spicy Roasted Chickpeas

roasted spicy chick peas. healthy crunchy alternative to potato chips!

Sarah Heartsfrom Sarah Hearts

Easy Sriracha Kale Chips Recipe

easy sriracha kale chip recipe

Skinnytastefrom Skinnytaste

Baked Parmesan Kale Chips

Baked Parmesan Kale Chips Everyone is talking about it. Why not give it a shot.


Crispy Baked Potatoes : Food Network Kitchen : Food Network

Crispy Baked Potatoes


Crispy Kale with Lemon-Yogurt Dip

Crispy Kale with Lemon-Yogurt Dip Recipe


Kale Crisps with Sea Salt and Lemon

At the Blue Hill at Stone Barns farm, Tuscan kale is picked when it's young. The leaves are tender enough that they can be roasted and eaten whole. This likely won't be the case with most kale found at farm stands and in grocery stores, so we recommend slicing the leaves into ribbons.