Kale Chips and Pico de Gallo

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!

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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!

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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. 🙂

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