HAL #43 – Crispy kale chips

Kale is one of my favorite veggies. It is leaf based – I’ve always liked leaves better than flowers – it is green (and dark green at that) which is a color I love and it is full of good stuff for you: beta-carotene, vitamins K & C, calcium and other elements that actually repair your DNA aiding to prevent cancer. It also lowers cholesterol! The only downfall is its strong taste when raw, which is not to everybody’s liking. Usually I use kale as part of a juice that I regularly make for dinner but there is a great easy way to make chips out of it that I learned from the amazing Mindfoodness:

First off – grab some nice looking kale!
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Second – chop the leafy parts with your hands or a knife to separate them from the stem. Whether you want bigger or smaller chips is up to you, I tend to cut them medium sized.
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Remember – don’t throw away the stems! Even without leaves they still have nutrients so you can still add these to a veggie/fruit juice.
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Third – mix the kale leaves with no more than 2 spoons of extra virgin olive oil: the goal is not to make them super oily but just lightly coat them so they’ll cook nicely in the oven. Sprinkle some salt too to improve the taste.
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Fourth – Have your oven pre-heated to 350F and leave the kale cooking for no more than 15 minutes (depending on your oven they could be done sooner, I’d check after 10min to be safe).
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Done! – Enjoy the healthy, crispy and tasty kale chips that come out of the oven!
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