While I’m totally on board with the outrageously amazing benefits of eating dark leafy green vegetables, sometimes they can get a little old. Aaaand sometimes, I get a little tired of the bitterness of some of the greens. One of the most outstanding leafy greens is kale. While there’s plenty to do with kale to incorporated it into the recipes you’re making at home, if you’re not hot for kale, it could be hard to get into.
Even if you’re hesitant to love up on this gorgeous green, you can’t deny the health benefits it’s got goin’ on. It’s loaded with vitamin A, C, and K. It’s also full of cancer preventing antioxidants, some protein, and two cups of it contains 3 grams of fiber. Two cups? Not seeing yourself consume 2 cups of kale? What if they were in a chip form? Sorry to break it to you…you can’t eat all your veggies as chips, but kale seems to transform quite well in the chip department.
I bought a beautifully perfect bunch of organic kale this weekend at Whole Foods. We’ve eaten this veggie in many ways (one of my favorites is juicing it!) but this time I wanted to make some kale chips. Super easy! Here’s what you’ll need: kale leaves, olive oil, and garlic salt. That’s all.
Set your oven to 300 degrees. Pull the leafy pieces off of the thick stem that runs up the middle of the large kale leave. The kale will shrink down a bit once their baked, but try to rip them into chip size pieces. Throw the pieces in a salad spinner and give your kale a good rinse and spin. Pile the kale in a large bowl and drizzle with olive oil. How much you pour will depend on how many kale leaves you pulled apart. I just eyeballed it and let the olive oil pour from the little spout for a few seconds. Use a large spoon to give it a good toss, add some garlic salt, and toss some more. You should have a nice, even coat on the kale of olive oil’s omega-3 goodness and the amazing flavor of
Nic is giving these chips a thumbs up!
Spread one layer evenly on a cookie sheet sprayed lightly with cooking spray and pop the tray (I needed 3 trays!) into the oven. My kale leaves needed about 12-15 minutes of bake time. Depending on the size of your chips, you may need more or less time. Just keep peeking in on them. The edges of the chips should brown slightly, but should not burn. Let your chips cool on the tray for a few minutes and then dump them onto some paper towel to cool completely. These babies cool quickly and are ready to eat in no time! Their salty crunch is sure to please.
Don’t limit your kale chip seasonings to garlic salt alone. Try some chili powder, curry powder, smoked paprika, or oregano with sea salt. Enjoy!
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