Teen-Tested Crunchy Kale Chip Recipe

Posted 04/11/2013 | By HealthCorps

Students from American Legion High School recently visited the Learning Center at the Sacramento Natural Foods Co-op recently, to gain valuable skills and cooking experience while working in the kitchen and cooking healthy, affordable snacks.  Cooked from scratch, the recipes included Crunchy Kale Chips, Hummus and Baked Pita Chips, No Bake Cookies and High Energy Snacks.

A sure hit with kids, teens, and adults, check out some of the recipes:

Crunchy Kale Chips

1 bunch of kale

1 Tablespoon olive oil

1 teaspoon sea salt

(Optional other herbs can be sprinkled to taste)

Preheat oven to 350 degrees F.  Line a cookie sheet with parchment paper.  Remove kale leaves from the bunch, and tear into good size pieces.  Wash thoroughly and pat dry.  Lay leaves out on lined cookie sheet and drizzle with olive oil and sprinkle with salt (and optional herbs).  Bake till edges begin to brown, about 10-15 minutes.

High Energy Snacks

½ cup toasted sunflower seeds

½ cup toasted chopped walnuts

½ cup chopped dried apricots

½ cup raisins (or dried cranberries)

1 ½ Tablespoons almond butter (you can use other nut butters but find ones with less oil and less processing)

2 Tablespoons honey

½ teaspoon salt

Zest of one orange

Combine ingredients in a bowl and mix well.  Using a teaspoon, scoop up enough of the mixture, to roll into one inch balls.  You can store these treats in the refrigerator, and enjoy one or two as a quick pick-me-up snack.  You can also roll the energy balls in some shredded coconut before refrigerating.

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