Crispy Kale Chips
I can sit down and polish off 1/2 a bunch of kale in a sitting with this delicious way to cook it. Great for fighting that crunch craving.
Ingredients
1 bunch kale
1 tbsp olive oil (or slightly less)
¼ tsp sea salt
Directions
Preheat oven to 350o. Folding a kale leaf in two so the spine is along one edge, tear away spine and rip kale leaf into large chunks and place in salad spinner. Repeat with rest of kale bunch. Wash and spin kale clean and dry. Put kale in large bowl, and toss thoroughly with as little olive oil as it takes to barely coat the leaves. Add in sea salt as well. Place leaves onto cookie sheet, spreading out as thinly as possible, without overlapping. Roast in oven for 6 minutes; turn, and roast for another 5 minutes until crispy but not burnt – watch carefully. Let cool before eating.
Nutritional Value of Select Ingredients
Kale – As a member of the cruciferous family, kale is an excellent anti-cancer vegetable. It contains many phytochemicals and high amounts of vitamin C. Ounce for ounce, it contains more calcium than milk, and is more easily absorbed and more bioavailable.
Olive Oil – Cold pressed extra virgin olive oil is an excellent source of monounsaturated fatty acids, making this oil quite stable for medium temperature cooking. It has a good variety of vitamins and minerals, and can help lower LDL cholesterol, control blood pressure, and aid in diabetes.
Sea Salt – When you do use salt, sea salt provides a wide range of minerals including potassium and iodine, not just sodium. It is produced by the evaporation of seawater, so contains all the natural minerals of the sea. Use in moderation.
