Need a little crunch? Try kale or zucchini chips!
At last night’s client cooking class, Assistant Operations Manager Kirby Rowton and five members of Texas State University’s Student Nutrition Organization (SNO) taught eight of our clients how to make kale and zucchini chips.
Kale and zucchini chips are healthy snacks. Zucchinis are 95% water, low in sodium, and rich in vitamin C. One zucchini has just 25 calories – and more potassium than a banana! Meanwhile, one cup of chopped kale provides more than 100% of the daily recommended value of vitamins A, C, and K. Check out the recipes below!
1 bunch of kale
1 tablespoon olive oil
4 tablespoons nutritional yeast*
Black pepper to taste
*Nutritional yeast can be fortified with vitamin B12. Read labels to make sure!
• Preheat oven to 350 degrees.
• Wash and dry kale.
• Rip kale into small, bite-size pieces and remove the larger ribs and stems.
• Pour a little olive oil on the leaves and then rub the leaves until all of them have a light coating.
• Mix in nutritional yeast and pepper.
• Place on baking sheet and bake for 5 – 8 minutes or until kale is crisp.
2 1/2 cups of sliced zucchini (1/4-inch thick)
1/4 cup grated Parmesan cheese
1/4 cup dry whole wheat bread crumbs
2 tablespoons fat free milk
1/4 teaspoon garlic powder and pepper to taste
Non-stick cooking spray
• Preheat oven to 425 degrees.
• Combine breadcrumbs, cheese, garlic, salt, and pepper in a medium bowl.
• Place milk in a shallow bowl.
• Dip zucchini slices in milk and then coat with breadcrumb mixture.
• Place coated slices on a wire rack coated with cooking spray. Place rack on baking sheet.
• Bake for 30 minutes or until browned and crisp.