Kale Chips

raw kale

Question: What food is rich in vitamins K, A, and C; is an excellent source of beta-carotene, has risk-lowering benefits for 5 different types of cancer, has antioxidant and anti-inflammatory benefits and can be eaten with the enthusiasm of a stoner approaching a bowl of Nacho Cheese Doritos?

Answer: Kale chips. Who knew?

crispy kale ships

This is quite possibly the greatest snack ever and for so many reasons. Kale is unbelievably healthy yet when baked and crispy it takes on the personality of a potato chip i.e.  I don’t want to stop eating them. My husband and I ate an entire bunch of kale chips in one afternoon. When my 5 year old came into the kitchen as the kale was coming out of the oven and commented on how good it smelled. When I showed him the kale chips he took one look and would have nothing to do with them, too green I suppose. The nutritional qualities of kale are simply amazing

There are many varieties of kale to choose from but curly kale works best for making kale chips. It is absolutely essential that you use fresh kale and not the stuff from a bag. Supermarket bagged kale has a questionable shelf life, it will take on an acidic and unpleasant taste if you try to use it here. Washing and drying the kale may be the most time consuming part of the prep work since the curly leaves are really good at hanging on to drops of water. You want to make sure all the water is gone since you will need to toss it in olive oil.

To chop up a fresh bunch of kale, fold the leaf over and slice the thick stem away. Chop the remaining leaves in half. The kale will shrink up significantly when baked.

  • 1 bunch of fresh kale
  • 3 tbsp olive oil
  • salt
  • garlic flakes
  • Preheat the oven to 375.

Remove the kale from the stems and chop the leaves into smaller pieces.  Rinse and dry and put in a large bowl. Toss with olive oil using tongs to squeeze as you toss so the leaves are thoroughly coated. Dash with salt and garlic and toss some more. Spread kale on a baking sheet* making sure none of the leaves are overlapping. Bake for 12 minutes making sure the leaves are crispy when they come out. Let cool and eat. And eat. And eat.

*You will either need to use 2 baking sheets or bake the kale in several batches.

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