No matter who you’re rooting for this Sunday—or if you’re just tuning in for the commercials—chances are there’s one thing everyone can agree on: Super Bowl Sunday is a snacker’s paradise. If you want to add something healthier to the table of nachos, wings, chili-cheese dip and potato chips, we’ve got the answer: kale chips. Crunchy, salty and even a little greasy, they pack a ton of vitamin C and A, as well as fiber, calcium and vitamin B6.
Try the recipe below from Ellie Krieger’s book Small Changes, Big Results, a 12-week plan of small steps that help you live a healthy, balanced life.
And if you’re still afraid you’ll end up stuffing yourself with all the other Super Bowl Sunday fare, Krieger’s book has some mindful eating advice: Don’t start eating until you feel a strong hunger, then quit when you feel the first sign of fullness. “All of us have had the experience of eating a delicious meal and reaching a point where we say to ourselves, ‘I could stop now,’ but the food is so good that we keep on eating. That is precisely the point where we must stop,” she says.
1 small bunch kale (about 1/2 pound)
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1. Preheat the oven to 350°F. Spray two baking trays with cooking spray. Remove the center rib and stems from each kale leaf and discard. Tear or cut the leaves into bite-size pieces, about 2 to 3 inches wide. Wash the kale and dry it very well.
2. Place the kale in a large bowl. Drizzle with the oil and sprinkle with the garlic powder and salt, and massage the oil and seasonings into the kale with your hands to distribute evenly. Place the kale in a single layer on the baking sheets, and bake until crisp and the edges are slightly browned, 12 to 15 minutes.
Calories 60; Fat 4 g (Sat .5 g, Mono 2.5 g, Poly .5 g); Protein 2 g; Carb 6 g; Fiber 2 g; Chol 0 mg; Sodium 170 mg
To learn more about Ellie Kreiger, visit elliekrieger.com.