Kale is one of the most nutrient-dense vegetables out there, even beating out spinach and chard for the top title. It’s low in calories, and is a good source of vitamin A, vitamin C, vitamin K, calcium, manganese, lutein, and iron.
A couple months ago, a friend told me about making baked kale chips, and I must admit, my first thought was, “Hey, that’s crazy!” Turns out, I was the one who was crazy to wait so long to try it.
It’s fantastic! Light, crispy, and crunchy, the kale sort of melts-in-your-mouth. It has a slightly earthy, almost sweet, and definitely salty flavor. Not quite as decadent as potato chips, of course, but it’s got a similar “snacky” feel, while conveniently avoiding any of that “guilty” feel.
We simply devoured them.
So… go bake some Kale. Do it. Do it NOW.
- 2 cups kale leaves
- 1 teaspoon extra virgin olive oil
- several pinches sea salt
- Wash and dry the kale. Tear or cut the leaves into pieces, cutting out the tough center stem.
- Toss the leaves with the olive oil, and then sprinkle on a few pinches of sea salt.
- Lay the leaves on a cookie sheet (see pic below) and bake at 350°F for about 10 minutes.
- Careful, though: If you bake them too briefly they won’t get crispy, but go too long and they’ll be burned. Check them at 9 minutes, and if they’re not crispy yet, give them a couple more minutes and check again. You may need to pull some out sooner than others.