Ahhh yes. You’re craving something crunchy, a little salty and oh so yummy.
If your first inclination is to grab for the infamous potato chip. “HALT”, I say! Before you go on ingesting tons of extra calories that are nutritionally deficient and caloricaly dense, you should try kale chips!
Now, I’m not going to spend too much time boring you to death with how insanely good-for-you kale is…but I will say that in terms of nutrition density, it literally doesn’t get better than this!
Kale is the highest rated veggie on the ORAC (Oxygen Radical Absorbance Capacity) scale, which basically measures the potency of the veggies antioxidant and phytochemical properties. Kale comes in at the top with a number 1770. The next closest veggie is spinach, with a rating 1260. Not to mention it’s loaded with calcium, iron, and vitamins A, C, and K (build those bones Mama!)
Okay…I’m finished talking about how good it is for you. Now I want to talk about how crazy delicious this little snack is!
You seriously have to try them to believe it yourself, but the crunch, the texture, and the taste make this a treat that even your kids will love.
First, start with the “Dinosaur Kale” variety. The leaves are flat (as opposed to it’s curly counterpart), which make it easy to lay out on the cookie sheet.
- Wash the Kale leaves, then remove the thick stems (not that the stems aren’t delicious, too. If you want, you can actually chop the stems up and saute them in a little olive oil, garlic, and onions….)
- Lightly coat the Kale leaves in a little olive oil. I like to throw them in a big ziploc or a big bowl, add a Tbl of oil, then churn the kale around with my hands until it’s completely coated
- Use a spray oil on the cookie sheets, lay the Kale out on the cookie sheet, and then sprinkle lightly with sea salt.
- Bake at 350 for anywhere between 9-15 minutes.
Timing is everything here. If you take them out too soon, it won’t have that crunch, but if you leave them in too long, it can burn.