I was reading my friend Keren’s blog, Frantic Foodie, the other day and she talked about kale chips (which she had read about in Edible Seattle). Kale chips! She inspired me to embark on making my own assortment of veggie chips. The other day it was Golden beet chips and today it was kale.

I’d never thought to roast any green leafy vegetable into a “chip state” – frankly, I didn’t think it could be done – but the result made me giggle with delight. So delicate (too much so to package up) and light they are almost like fine glass ornaments. That is, iff glass were edible. And they didn’t take nearly as long as I thought they would to become crisp.

If you need a mega vitamin boost to your diet or you’re simply looking for an uber-healthy snack, roast up a bunch of kale. I could easily have eaten a whole head myself if I didn’t need to share with Barnaby.

Click here for the Kale Chips recipe.

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I had one lovely Golden beet in my hand and I wondered what to do with it. I decided to slice it up with my mandoline and make beet chips – something I’d never done before. I turned the oven on to about 325 F and laid them on a Silpat mat. I sprayed the slices lightly with olive oil and gave them a sprinkling of sea salt. It only took a few minutes (with an eagle eye on them in case they burned, which they quickly do) and the result were crisp, sweet beet chips. The perfect healthy snack!

Possibly Related Posts:

• Kabocha and Ginger Squash Soup
• Winter Squash is Delicious, Healthy, and in Season
• Moorish Badenjan Dip
• Eating Local in the Northwest
• How Does One Suddenly Go Vegan