Kale Chips

Everyone knows kale is the goddess of greens because it is full of fiber, iron, vitamins A,C, and K, anti-oxidants, calcium, and mineralsΒ copper, potassium, iron, manganese, and phosphorus and it is delicious and versatile! What more could you ask from a leaf?

There are a variety of options for incorporating kale in your diet but I’m starting you off with kale chips! They’re crunchy, salty, and easy to make.

kale chips

Ingredients:

Kale

Olive Oil spray

Salt and pepper

1. Pull kale leaves off of the stem and rip into smaller pieces.

2. Spray olive oil onto a baking sheet. Some recipes coat the kale in more oil but I like the crunchiness that comes from less oil.

3. Put kale on baking sheet in one even layer–no overlapping.

4. Bake at 200 for 40-60 minutes or until the leaves are dried. You may want to toss after about 30 minutes. *You can’t really over cook these because the heat of the oven is so low it is really just dehydrating the kale. Of course, if you have a dehydrator (I envy you) use that!

5. Once all of the leaves are dried, remove from oven and sprinkle with salt and pepper. I have tried these by seasoning them first (before baking) but I find the salt can get really overpowering and you have more control over flavor beforehand.

You can eat these as a snack but I also like crushing it over rice or popcorn…think seaweed.

I have also added lemon zest, Parmesan cheese, chili powder, or sesame seeds.

There are many creative options that you can try with kale chips but I made a basic one today and wanted to share that. I made Side Saddle Kitchen’s recipe once and LOVED it. Nutty and crunchy and kale-y!

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