Rosemary Kale Chips

Recipe posted in: Flex Meals & Snacks, Snacks, Customer Submitted, Sides, Snacks
kale chips

When starting a healthy diet, chips are usually the first thing to be eliminated from your menu. Now you can keep on crunching and munching on your favorite treat with a healthier spin on this popular snack. These Rosemary Kale Chips have the texture and flavor you love without the unhealthy ingredients. Enjoy this entire recipe for just 87 calories and check off a daily veggie serving while you’re busy snacking!

This user generated recipe was shared with us by Leaf visitor, Kecia, through our Recipe Submission page. This healthy snack is a great way to introduce a new vegetable into your diet. “On my journey to health one step a time,” says Kecia.

One serving of these crispy Rosemary Kale Chips counts as one Vegetable and two Extras on the Nutrisystem program.

The Leaf Pro Tip: If you can’t find rosemary infused olive oil, use regular olive oil and sprinkle kale with dried rosemary. You can also swap in the rosemary with different herbs and spices that you enjoy for more variety on your meal prep menu. Most spices and herbs are considered Free Foods and are unlimited on the Nutrisystem plan. Have fun and get creative with different flavor combinations!

Add more healthy chip recipes to your weight loss snack menu! Here at The Leaf Weight Loss Blog, we love making healthier versions of your favorite snacks. Get inspired by some of our most popular lightened-up chip recipes below:

Have you come up with your own delicious snack or kale recipe? Do you have a favorite recipe that you want to share with us? Submit your Flex meal creations on our Recipe Submission page for a chance to be featured on The Leaf Weight Loss Blog!

Servings: 1

Calories per Serving: 87

On Nutrisystem, Count As: 1 Vegetable and 2 Extras

Ingredients:

  • 1 cup fresh kale
  • 2 tsp. rosemary infused olive oil
  • Sea salt and black pepper, to taste

Directions:

  1. Spread out dry, clean kale on a baking sheet.
  2. Drizzle the kale with olive oil.
  3. Bake on low heat until crispy.
  4. Store in a sealed plastic bag.
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