Kale Chips with Apricot Guacamole

My Ingredients:

Dinosaur Kale

Shallots, Avocado, and Apricots

I am always looking for really good healthy snacks so what better than to make my own chips and dip.

Kale Chips:

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. Remove the leaves from the thick stems and tear into bite size pieces (I just tore them off but you can use kitchen scissors or a knife if you wish). Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 15 to 20 minutes. I flipped them about halfway through so each side gets baked evenly.

These turned out super tasty. They are a little thin, so not great for dipping. However, you can definitely spread dip on them and they are delicious!


Apricot Guacamole:

2 Avacados
2 Shallots (you can also use onions if you like)
Sea Salt, to taste
Juice of 1 Lemon and/or Lime
2 Cloves garlic, micro grated, or minced
3 Apricots, diced



In a small bowl add all ingredients, mash and mix with fork. Salt and pepper to taste.

Super easy, super healthy and extremely delicious!

Enjoy!