I have loved Kale for years... and now everyone seems to be jumping on board. Kale is now known as a "Superfood"! This is a quick and easy recipe to make at home. It is uber healthy and great for last minute snacking.
I buy my Kale at either The Fresh Market (organic) or The Farmers Market. There are tons of recipes out there for Kale Chips but this is mine. I like to tear off the leaves and lay them down on a baking sheet. Don't stack because you want them to become crispy like chips! I spray olive oil on them to help with the baking process (light spray) and then I add in some Mrs. Dash (original blend). Bake at 250 for 30-35 minutes. Let the Kale Chips cool and enjoy!
I made this recipe tonight from scratch and it turned out great! My biggest cravings come at the worst time (8:00PM - 9:00PM) right before bed. Yikes! This recipe is perfect for that type of craving. I know it is still late to eat but one thing I love about Angel Food Cake is that it is light and fluffy and only 213 calories each serving. So if you have the 'extra' calories try it out.
Angel Food Cake
serves 8 * prep time: 30 min * total time: 1 hr 10 min + cooling
What you'll need:
1.) 1 cup cake flour (spooned and leveled)
2.) 1/4 teaspoon salt
3.) 12 large egg whites, room temperature
4.) 1 teaspoon cream of tartar
5.) 1 1/4 cups sugar
6.) 2 teaspoons pure vanilla extract
What to do:
1.) Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium - high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
2.) Gently transfer egg - white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg - white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
3.) Gently spoon batter into a ungreased angel - food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back with lightly pressed, 35 to 40 minutes. Invert plan: let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
Nutrition:
per serv: 213 cal; 0.2g fat (0g sat fat); 6.9g protein; 45.3g carb; 0.3g fiber
