This weekend I discovered what the rave about kale chips is all about! While I’ve seen variations of this recipe all over my media world, I finally got around to trying one myself and now I’m raving too….
These quick, easy, nutritious treats are unbelievably delicious and satisfying. Crunchy, toasty, rich yet light, with a hint of sea salt, they deliver just what the taste buds crave – with a lot more nutrition than many other crunchy, salty snacks.
Kale is an excellent source of vitamin A, vitamin C, and potassium. It’s a good source of calcium, iron and folate and contains phytochemicals, including lutein, which helps improve vision and fights against cancer.
To make kale chips, preheat oven to 350 degrees F. Cut the kale leaves off of their stems and tear into chip size pieces. Wash and spin dry in a salad spinner or dry with a towel. In a large bowl, add kale, 1 tablespoon of olive oil and 1/4 teaspoon of sea salt and, using your hands, coat each leaf. Line a cookie sheet with parchment paper and spread kale pieces in a single layer and bake for 10-15 minutes until edges are light brown and toasty.
Have you tried kale chips? Do you have a favorite recipe? Please share if you do or let me know how you like them if you try this recipe.












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