From now until Memorial Day, swap out your greasy, fattening, oily (you get the picture) potato chips for light, crunchy, kale chips. It sounds a little out there (Charlie Sheen would approve) but trust me...these barely made it to the photoshoot because I was eating so many. You'll thank me when even the florescent lights of the bathing suit dressing room can't put a damper on your hot bod.
Plus, once you compare the nutritional facts of the two, I bet you'll go with me on this one:
1. Preheat oven to 350.
2. Slice kale* into bite-sized pieces, removing leaf from stem.
3. Spread kale onto greased cookie sheet.
4. Sprinkle with olive oil.
5. Sprinkle with salt or nutritional yeast (maybe both? Live on the edge!)
6. Cook until edges are brown, 10 to 15 minutes.
*Organic veggies from Backyard Produce.