Kale Chips

As a power house of nutrients especially vit. K & A, anti-cancer & anti-inflammatory properties just to name a few. Adding kale to your diet is a fabulous idea… except who knows how, or has the time to cook greens?? Having no experience with kale, or cooking “greens”, making chips with them is a fool proof way to get kale into your “I’m too busy to eat right.” life. The only thing you need is a cookie sheet, curly kale & garlic salt or whatever seasoned salt you like.

Instructions:

You’ll need 1 bunch of curly Kale.

Preheat an oven to 350 degrees F (175 degrees C). With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.

If you leave the pieces too big, they will not crisp in the middle. Wash & dry kale thoroughly (you can always use a salad spinner).

Put a tablespoon or so of olive oil in a big plastic bag & add the kale. Give your kale a good massage in the bag to distribute the oil. You want to be super careful not to get too much oil on your kale – you really do not need much at all!

If you get too much oil on some of the leaves – dab it up with a paper towel. Too much oil will leave you with soggy chips! Spread chips out on the sheet so they are not touching, or barely touching to prevent limp leaves. You can always bake in 2 batches. Bake until the chips are crispy. If they get too brown – they won’t taste right.

Bake approximately 10 to 15 minutes in a 350 degree oven. Immediately after removing from the over, pour out on the counter or paper towels so they stop cooking & stay crisp.

Use your seasoning right away. My favorite is garlic salt, but you can always use your favorite seasoned salt, popcorn seasoning, Parmesan cheese, Tony Chachere, etc.

Put in a bowl & enjoy!! Makes 5 to 6 servings Calories per serving 50, fat 2g, carbs 3.5, fiber 1g, protein 1.5g

More info on the benefits of kale here.