Kale chips? My daughters will tell you that kale is the best food there is and if I had a field of fresh kale they would sit in it and graze.
On our last road trip, homemade kale chips were part of our gourmet fare.
Not only are Kale chips super easy and quick to make, they are packed with flavor and nutrition. I dare you to eat just one bowl full!
We eat kale raw in salads, torn into bite sized bits, and rubbed with olive oil and freshly squeezed juice of lemon and lime. We also juice it and add it to soups and stews. Kale cellulose needs breaking down in order to benefit from the minerals it contains. Traditionally, kale was cooked slowly for this reason.
If you’re going to eat it raw, chew well, or, as I mentioned, juice it for maximum minerals. Have you ever tried ready-made kale chips? Awesome, right? But there’s no comparison to home-made! You’ve got to try it.
Kale is a leafy green vegetable from the cruciferous family (broccoli, cabbage, etc.) that is full of fiber, essential vitamins A, C and K as well as the minerals copper, potassium, iron, manganese and phosphorus. A cup of fresh kale has approximately 40 calories and almost 3 grams of protein.
It is the most nutrient dense food on the planet and is also rich in Omega 3 Fatty Acids.
A large bunch of organic kale (don’t worry it shrinks a lot)
Organic Olive oil
Salt, pepper or chili pepper flakes
Nutritional yeast—non Gmo
Rip kale into bite sized bits. Wash, then dry in salad spinner.
Place in a large bowl and drizzle with a generous amount of olive oil. Using your hands, toss the kale with the oil and add salt and pepper.
If you like it spicy, omit the pepper and add chili flakes instead.
Preheat the oven to 325 degrees (too high a heat will burn the kale).
Place in a shallow baking container and bake for 10 minutes or more until kale is crisp. If it’s still chewy it’s not done. Toss with tongs while baking.
Remove from oven and add some nutritional yeast for the “cheesy” flavor and extra B12, important for vegans.
Planning to make these as an appy for dinner guests? Good luck trying to have some on hand by the time they arrive.
Author: Monika Carless
Editor: Catherine Monkman
Photos: Author’s Own