Watch how to make delicious, portable lunches in a Mason jar! Don’t cheat yourself during the busy work week. In this video, you’ll see how to create fresh lunches that hit the work lunch trifecta! They’re money saving, good for you, and so quick and easy to make! The Mason jar is perfect for layering ingredients, for storing in the fridge, and then—with a shake—combining everything together for a quick, delicious lunch that you can feel good about. The salad stays fresh and crisp in the refrigerator for up to 4 days. So you can make a variety of salads and dressings for the week.
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Amount Per Serving Calories: 58 | Total Fat: 2.8g | Cholesterol: 0mg
How to Make Kale Chips
Recipe type: snack, chip
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
1 large bunch of kale (I used the curly kind)
1 tablespoon olive oil
Preheat oven to 300 degrees F.
Wash kale, remove the inner rib or stem, and tear into chip-size pieces. Make the pieces a little larger than you want the chips because they will shrink.
The kale must be thoroughly dried. I ran it through a salad spinner, laid it out on paper towels for 5 minutes, and then ran it through the spinner once more.
Put the kale pieces in a gallon plastic baggie and add the olive oil. “Massage” the kale to ensure that each piece has a coating of oil.
Arrange the kale in a single layer on a large baking sheet lined with parchment paper (or you can place them right on the sheet). You may need a to use more than one sheet or bake in batches.
Sprinkle with sea salt. Use a bit less than you think you need because the kale shrinks and the salt intensifies.
Bake for about 20 minutes, until the kale is crisp and slightly browned.
If the chips last more than 5 minutes (mine did not) you can store them for 2 days in an airtight container or bag. Make sure they are cooled thoroughly before storing.