Kale seems to be all the rage these days, invading supermarkets, magazines, recipes, and even cooking shows–with good reason! This leafy, green veggie is a form of cabbage, and is immensely nutritious, containing high anti-oxidant and anti-inflammatory properties. It is also high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin (benefits vision), and calcium–it is truly a super food!
I had to see what all the fuss was about, so I recently bought a bunch of kale to give it a test drive. I searched on the net to find some recipes and came across one for kale chips. It was super easy to prepare, and the end result was pretty tasty! This is a great pairing for your sandwich at lunch, or can be a quick and easy mid-afternoon snack if you are craving something crispy and light.
You will need:
1 Kale bunch
1 Tablespoon Olive Oil
1 teaspoon of Seasoned Salt (table salt works just fine too)
Pre heat oven to 350 degrees F. Thoroughly wash the kale with cool water. Remove leaves from thick stems. Shred kale into medium sized bits. Dry kale in salad spinner. Place kale on baking sheet and evenly drizzle olive oil and sprinkle salt. Place in oven for 10-15 minutes until edges are brown (but not burnt). Bon app!
An “I Tried It!” WARNING: Sometimes I like to experiment, and truthfully my experiments don’t always work out (ha!). The original recipe called for 1 Tablespoon and I was convinced that it was not enough for all of my kale so I decided to use 2. Bad idea. My first batch came out a little soggy, and well… a little oily. It still tasted good, but I suggest sticking to 1 Tablespoon for a crispier kale chip!