Perfect Sides to Any Summer Dish

Perfect Sides to Any Summer Dish

Kale is all the rage! Think outside the salad bowl and roast a batch of kale as “chips” – perfect to serve in place of traditional potato chips.  Because these kale “chips” are baked instead of fried, you’ll save calories and fat grams – plus dish up a dose of antioxidants key to your good health!

Baked Kale Chips

2 bunches kale
2 tablespoons PB2 Dehydrated Peanut Butter
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon chili powder or curry powder
½ teaspoon garlic powder
Pinch cayenne pepper
¼ teaspoon salt

Preheat oven to 350 degrees F. Wash kale; dry thoroughly with paper towels. Pull leaves off the center ribs in large pieces; discard ribs. Pile leaves on baking sheet. In a small bowl, mix PB2, oil, spices and salt; pour over kale. Use your hands to massage the kale until each leaf is evenly coated with spice mixture. Take your time; avoid any leaves being drenched in the mixture. The more evenly the kale is coated, the better it will bake.

Carrot “chips” add a burst of bright color and nearly “sweet” flavor to snack time or as a side to your luncheon sandwich! Choose extra-large carrots for the simplest way to shave into strips.

Carrot Chips

2 large carrots (at least 1 inch in diameter), peeled
1 ½ teaspoons olive oil
Pinch kosher salt
Freshly ground black pepper
Ranch dressing for dipping (optional)

Heat oven to 350°F; arrange the racks to divide the oven into thirds. Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl and add oil, salt and pepper to taste; toss with your hands until thoroughly coated.

Place the strips in a single layer on 2 baking sheets; the strips can be touching but should not overlap. Bake 6 minutes then rotate the pans between the racks. Bake until edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place baking sheets on wire racks; let chips cool until crisp, about 3 minutes. Using your hands, carefully transfer chips to a serving dish; serve with ranch dressing, if desired. Store chips in an airtight container up to 5 days. Makes 2 servings.

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