Today’s post will be pretty short and sweet, as kale chips are an incredibly simple snack to make. Before I get on to the recipe, however, I have to mention that kale is one of the most nutrient rich cruciferous vegetables you can get. Kale is rich in antioxidants and anti-inflammatory nutrients, making it an excellent addition to your daily dinner plate. Studies of kale have shown definitive cancer preventive benefits from kale, as well as treatment benefits in some cases. Did I mention that kale is also really, really tasty? Steam it, sautee it, or bake it into a crispy chip like in today’s recipe.
Kale Chips – Serves 3-4 snackers
1 head flowering kale*
1 tablespoon olive oil
coarse sea salt
*While I used purple flowering kale for this recipe, you can easily substitute another type of kale. Lacinato kale, for example, also makes great chips.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Thoroughly wash your kale and chop it into chip-sized pieces. Make sure your kale is as dry as possible–spin it in a salad spinner if possible, and pat dry. In a large bowl, toss the kale with olive oil and a sprinkling of sea salt.
Lay pieces of kale onto your baking sheets, not touching. Bake for 13-15 minutes if using purple flowering kale. Increase bake time to 15-20 minutes if using a heartier type of kale, like lacinato. After removing from the oven, let chips cool slightly, then dive in!