Looking for a healthy and tasty snack? Kale chips are definitely high on my list. Kale is a cabbage type vegetable in the same family as broccoli, collard greens, and brussel sprouts. Its high in iron, calcium, Vitamin C, Vitamin K, and beta carotenoids. It has anti-oxidant, anti-inflammatory, and anti-carcinogenic properties which basically means keeps your skin youthful, and might help reduce the risk of cancer.
To make the Kale into chips involves a very simple process of prepping, seasoning, and baking.
- Kale (1-2 bunches)
- Sea salt
- Black pepper
- Olive oil
Begin by splitting the Kale leaves down the stem and removing the stiff parts of the stem with a sharp knife. Slice the large kale leaves into chip-sized pieces. Throw out the stems. Place the leaves into a mixing bowl. Drizzle a few tablespoons of olive oil over the leaves. Sprinkle a tablespoon of sea salt and tablespoon of black pepper onto the leaves. Preheat your oven to 250°. Use your hands to toss and mix the leaves so that the oil and seasoning evenly coats them. Try not to use a spoon as it may damage some of the leaves. Cover a flat baking sheet with aluminum foil. Spread the leaves out evenly on the baking sheet in a single layer. Don’t let them overlap. Use a second baking sheet if needed. Place in the oven for 20-30 minutes until leaves are dry and crispy. Remove and lay them on paper towels to cool and collect oil.
Serve warm or room temp and enjoy.
*Tip* Freeze the Kale in the fridge for an hour and a half. Thaw, then begin the recipe. The chips will take on a slightly sweet flavor.