Kale chips are a popular alternative to less healthy potato chips and crackers. Essentially you’re eating your greens with that oh-so-familiar crunch and that can’t-have-just-one flavor brought on by the salt.
Kale was the most popular green vegetable in Europe, up until the Middle Ages. Kale production then increased during World War II because of its nutrient rich nature and the ease to which it is grown and cultivated. Growing well in the winter, kale is known to freeze well and has a sweeter taste after being exposed to cooler temperatures.
Kale is nutrient rich, providing 20 percent of the daily value of vitamin A, vitamin C, vitamin K, vitamin B6, folate, and magnese. These nutrients are lost when kale is boiled. Making kale chips a great way to enjoy kale and its nutrients.
Follow this recipe to get this fresh and nutritious version of a popular snack.
1 large bushel of kale
1/2 cup of olive oil
1 tablespoon of sea salt
1. Preheat oven to 275 degrees.
2. De-stem the kale and rip each leaf into a bite sized piece. Wash the kale under water and let dry. Once dry, toss the kale around with olive oil in a large bowl.
3. Place the kale on to the baking sheet, one next to the other. Sprinkle sea salt on top of the kale pieces and bake for 8 – 10 minutes.