Roasted Kale on a Stick (Low Carb, THM Friendly)

The recipe for Roasted Kale on a Stick isn’t really a new recipe other than it is a different way to make your roasted kale!

I love roasted kale chips, however I hate the time it takes to tear everything up into pieces and spread them out on the pan, and yes I know you can buy pre chopped Kale in bags and trust me I do. But I had 2 bunches of fresh kale that were getting ready to be a little funky… so I decided to try something new, so they wouldn’t go bad on me.

I’m excited because this is a nifty way to change things up and honestly my kids would have grabbed one and ran out the door with it to munch on the way to play.

I love all the flavor combinations that Jennifer Griffon came up with over on her blog A Home With Purpose, and I regularly use those ideas for my  roasted kale chips.

You can check out her post 5 flavors of Krispy Kale Chips.

I also like to use the Macho Nacho seasoning from the new Trim Healthy Mama Cookbook.

Roasted Kale on a Stick (Low Carb, THM Friendly)

 

Author: Judy Witherby

Recipe type: Snack

Cuisine: American

Prep time:  10 mins

Cook time:  3 hours

Total time:  3 hours 10 mins

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This is a wonderful healthy snack. It fits well in a Trim and Healthy Lifestyle, and helps to satisfy those crunchy food cravings.

Ingredients

• 1 bunch of fresh kale, washed and dried
• 2 TBS olive oil or spray coconut oil
• 3-4 TBS Nutritional Yeast
• 3-4 TBS Parmesan Cheese, the green can works great!

Instructions

1. Wash and clean the Kale Stalks, leave the leaves attached!
2. Preheat oven to 250 degrees
3. Place Kale stalks on a parchment lined baking sheet, I used one like this.
4. Spray with coconut oil, or drizzle with olive oil, and sprinkle your seasoning on leaves.
5. Place in preheated oven and bake for 3-4 hours or until crispy and lightly golden.

Notes

This is considered a Deep S snack for those following Trim Healthy Mama

3.5.3208

So next time you are making Roasted Kale chips, why not try it this way as Roasted Kale on a Stick.

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