Everyone knows kale is the goddess of greens because it is full of fiber, iron, vitamins A,C, and K, anti-oxidants, calcium, and minerals 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.
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!