You Can Eat Chips…..Kale Chips

Kale Chips Motherhood University


So you *need* a salty, crunchy snack? Before you reach for the cellophane housed, chemically laden junk, consider a healthy alternative. Kale Chips are nutritionally dense and super easy to make.


1 bunch of kale

either 1 Tbsp olive oil OR 1/4 veggie stock

your favorite spices……

I’m rockin: onion powder (I need a 12 step program), sea salt and nutritional yeast


  • Pre-heat oven to 350 degrees
  • Thoroughly wash and dry the kale
  • De-stem by holding the stem with one hand and dragging the other hand down the stem, raking off the leafy part

how to de-stem kale motherhood university

  • Break into bite size pieces (keep in mind it will shrink significantly) 
  • Either massage with oil (a tablespoon goes a long way) or toss in veggie stock (try both and see which you prefer)

Kale progression

  • Spread out on a cookie sheet and season generously
  • Bake for 10-15 minutes depending on how crispy you like it – some pieces will be less or more cooked than others and if you’re seeking more consistency, stir midway through the baking time

And there you have it – a healthy salty snack. What is your favorite salty snack?


~ Regina

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Oil Free Hummus

Oil Free Hummus Regina Knabe

Skip the oils and additives of store bought hummus and make it yourself. It’s easier than you think, here’s how…


1 1/2 cups cooked chick peas (one 16 oz can drain and rinsed)

1/4 cup lemon juice

1/4 cup water

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 salt (or more to taste)

1/4 cup tahini


Place everything except the tahini in the blender and blend until smooth. I’m using a vitamix so it’s super fast. Once smooth, add the tahini to make it extra creamy. Serve with your favorite fresh vegetables or use as a condiment on sandwiches and wraps.

What is your favorite way to use hummus?

~ Regina

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