Giada's Feel Good Food by Giada De Laurentiis Page A

Total Fat 13g; Saturated Fat 2g; Sodium 135mg

    Baked Kale and Sweet Potato Chips
baked kale andsweet potatochips

    With a color combination as stunning as this, no one is looking for the fried potato chips. Kale is like popcorn—salty and crunchy and disappears in your mouth. The sweet potatoes are mellow and crunchy. serves 4
    1 medium sweet potato (8 ounces)
    2 tablespoons extra-virgin olive oil
    Â¾ teaspoon kosher salt
    Â¼ teaspoon freshly ground black pepper
    3 large kale leaves
    Position an oven rack in the center of the oven and preheat the oven to 350ºF.
    Using a mandoline slicer or a sharp knife, slice the potato into ⅛-inch-thick slices. Put in a bowl and drizzle with 1 tablespoon of the olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets.
    Bake for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes, until brown and crisp, 6 to 8 minutes longer. Season the chips with ½ teaspoon of the salt and ⅛ teaspoon of the pepper.
    Remove the thick stem from the kale leaves and discard. Cut the leaves into 2- to 3-inch pieces. Put in a bowl and drizzle with the remaining 1 tablespoon olive oil. Toss well. Arrange the kale in a single layer on parchment-lined baking sheets.
    Bake the kale until crisp and slightly dark on the edges, 10 to 12 minutes. Season with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper.
    Let the chips cool before serving.
    per serving: Calories 131; Protein 2g; Carbohydrates 17g; Dietary Fiber 2g; Sugar 4g; Total Fat 7g; Saturated Fat 1g; Sodium 239mg

    Spiced Apple Chips
spiced applechips

    These are just amazing. They crackle and then melt in your mouth. You need very thin slices of apple; I recommend buying an inexpensive Japanese mandoline for the job. The slices are baked and then sprinkled with cinnamon sugar. I use super-tart apples, such as Granny Smiths, which are available year-round. serves 4
    Vegetable oil cooking spray
    2 tablespoons sugar
    1 teaspoon ground cinnamon
    Â¼ teaspoon kosher salt
    2 (6- to 7-ounce) tart apples, such as Granny Smith
    Position racks at the top and bottom of the oven and preheat the oven to 300°F. Line 2 large (12 × 18-inch) baking sheets with parchment paper. Lightly coat the parchment with vegetable oil cooking spray.
    Stir the sugar, cinnamon, and salt in a small bowl until blended.
    Stand each apple upright on a cutting board. Cut ¼ inch vertically off the right and left sides of each apple. Set a mandoline for cutting 1 ⁄ 16 -inch-thick slices. Place 1 apple, a cut side down, on the mandoline. Using the guard, carefully cut slices until you reach the core. Turn the apple over and cut slices off the remaining side until you reach the core again. Arrange the apple slices in a single layer (without overlapping) on a prepared baking sheet. Repeat with the second apple. Sprinkle the apple slices generously with the cinnamon sugar.
    Bake the apple slices for 30 minutes. Reverse the sheets from top to bottom in the oven and also rotate them from back to front. Bake until the slices curl at the edges, feel crisp or almost crisp, and are deep golden, 10 to 15 minutes longer. Pull the parchment and apple slices onto a counter and let cool completely, 20 to 30 minutes. The chips will crisp more as they cool.
    per serving: Calories 53; Protein 0g; Carbohydrates 14g; Dietary Fiber 2g; Sugar 12g; Total Fat 0g; Saturated Fat 0g; Sodium 47mg
fruitsalad with honey-lime syrup

    This is an anytime recipe: It makes a nice snack, a light breakfast, or a summery dessert on a warm night. This syrup can be used on any fruit combo, any time of year. When Jade hasn’t eaten well during the day and wants something sweet, I make this for her. She’s satisfying her sweet tooth and eating something good for her at the same time. serves 4
    syrup
    Grated zest of 3 large limes
    Â¼ cup fresh lime juice
    3½ tablespoons honey
fruit
    Â½ (2-pound)