March 27, 2015
The first time I made Kale Chips they were a revelation. They were so simple and delicious I was kicking myself for having written them off before. They’re also super adaptable so if garlic powder and parmesan isn’t your thing try cayenne, onion powder, or nutritional yeast. Also, if that’s not enough to convinve you why you should be eating more kale:
“Kale tops the scale of nutrient density, meaning you get more bang for your buck. One cup of kale has 33 calories, more than 600 percent of your daily Vitamin K, over 100 percent of your daily Vitamin C and over 2oo percent of your daily Vitamin A. It’s also a good dose of iron, magnesium and folate, and contains 2 grams of protein and 1 gram of fiber.”- YogaJournal.com
approx. 1/2 bunch kale leaves
1/2 tbsp extra virgin olive oil
1 teaspoon garlic powder
1/4 teaspoon fine grain sea salt
1 tbsp finely-grated parmesan
Preheat oven to 305* (If you’ve got a digital oven, of course. If not 300 works fine too). Line a large rimmed baking sheet with parchment paper, if you have some on hand.
- Remove leaves from the stems and roughly tear the leaves up into large pieces. Wash and dry the leaves thoroughly.
- Put kale leaves in a large bowl. Massage in the oil with your fingers until all the nooks and crannies are coated in oil, then sprinkle on the spices/seasonings and toss to combine.
- Spread out the kale onto the your baking sheet into a single layer, being sure not to overcrowd. You might need to bake in more than one batch.
Bake for 10 minutes, rotate the pan, and bake for another 10 minutes until the kale begins to firm up.
- Cool the kale on the sheet for about 3 minutes before digging in!
When you’ve finished the first batch, repeat this process for the other half of the bunch.