Serving Up Kale Chips
Today we’re serving kale. Kale chips, that is.
We can’t say enough good things about kale, heck it’s in our name. There are many reasons to like kale. We like it so much because it is one of the most nutrient dense foods you will find. After eating a few too many peanut butter pretzel bars, we were in the need of a healthy snack.
This low-calorie vegetable is a great source of omega-3 fatty acids and is filled with beneficial vitamins such as A, C, and K.
One cup of kale has 3 grams of protein and 2.5 grams of fiber. It’s also an excellent source of folate, which helps brain development.
Now that you know it’s good for you, let’s start making some kale chips!
Kale Chips Recipe
Start with a bunch of organic kale. Rip the leaves off, tearing into pieces.
Wash it! Yes, you still need to rinse your organic veggies. It is our opinion that you should always rinse vegetables. Organic vegetables are not sprayed with pesticides, so there is a chance you may see a bug. It happens. There was a time, I was getting ready to prep a bunch of spinach and an ugly black bug crawled out! Yuck! Again, please rinse your kale.
Dry it! I can’t stress how important this step is. If it’s too damp, the olive oil won’t serve its purpose and the kale really wont crisp up in the oven. This is purely from experience. So go on, squeeze the heck out of it.
Drizzle with about 1 to 2 tablespoons of olive oil and sprinkle with sea salt. I like to use my hands to mix it all together.
Spread it out on an ungreased cookie sheet (to give you an idea, I used 3 cookie sheets for the amount of kale) and bake at 225 degrees for 12-15 minutes. Be sure to check it, frequently. I can’t tell you how many failed attempts there have been with kale chips. They just burn so darn easily!