Kale – a word I had never heard before I started studying naturopathic medicine. But now, everyone is talking about it, and there's good reason! It is super high in vitamins A, B6, C and K, and is a good source of calcium, copper, manganese, potassium, and iron.
Turns out, I love this vegetable. Kale makes for a great salad green, delicious when steamed, and scrumptious when sautéed with some garlic and spices. Sounds pretty versatile eh? Get this, you can also turn it into a chip! Not only is this super easy and quick, but it makes for a healthy snack when you are craving something crunchy. Kale chips are a good conversation starter at a party too — the first time I took them out in public, people thought I was a bit crazy to be eating these green chips!
– 1 bunch of kale (depending on the size of your cookie sheet, you might want to divide up the bunch into 2 or 3 and save the remainder in the fridge for future chip cravings, or other meals)
– Olive oil
– Sea salt
– Other spices of your choosing (it’s nice just plain with salt, but some nice add-ins include paprika, freshly ground black pepper, or garlic powder)
– Preheat oven to 350°F
– Tear leafy green parts into “chip size pieces” removing the tough stems as you go.
– Wash thoroughly – a salad spinner works great for this!
– In a large bowl, toss with a few tablespoons of olive oil and a generous amount of sea salt.
– Spread kale evenly on a cookie sheet.
– Bake for 10-15 minutes (keep an eye on these!) until the edges are just turning brown.
– Challenge yourself not to eat the whole bowl – I’ve never succeeded at this.
Have you ever tried turning other veggies into chips? I’m interested to try zucchini or beet chips soon!