- Low in calories, high in fibre, zero fat
- High in vitamins A, C, and K
- High in iron
- Great for cardiovascular support
- Anti-inflammatory food
There are so many ways to have it, in salads, chopped in tomato sauces and pastas, smoothies, but today I’m going to show you how to make kale chips! Don’t all jump up and down now….I know they might not sound appealing, but if you already like kale you will LOVE kale chips! I promise.All hail the mighty kale! How to make your own kale chips. Click To Tweet
- 1 head of kale
- 1-2 Tbsp olive oil
- • Toss with 1-2 Tbsp of low-sodium soy sauce
- • Toss with 1-2 Tbsp of balsamic vinegar or red wine vinegar
- • Sprinkle with sesame seeds
- • Sprinkle with spices such as garlic powder or cayenne or paprika
- • Have it plain with sea salt
- Preheat oven to 350F.
- Tear or cut kale into bite sized pieces off the stem (you don't want the stems, they are too meaty).
- Toss them in a salad spinner, rinse, and spin dry.
- In a mixing bowl, toss kale with a bit of olive oil and your favourite seasoning.
- Line a baking sheet with parchment paper.
- Lay the kale down as flat as possible on the baking sheet, do not let them overlap!
- Bake in the oven for 10-15 minutes. Start watching them at 10 minutes. You do not want to burn these, trust me, they will not taste good and according to the Hubbs, "stinks up the house!"
- Take them out once the edges are just starting to brown, they literally can burn in a few seconds! For my oven, they are done at exactly 11 minutes.
- You want them to be crispy, if they are still soft, put them back in for 30 seconds or so.
- When they are done, I suggest eating them right away. These really do not keep well in plastic containers. I've tried it before and they start to wilt. Besides, the best way to have them is right out of the oven; I bet you can't eat just one!
Have you hopped on the kale train yet? What kinds of things are you making with kale?