Kale is so weird. It’s green, and bitter, and kind of curly and veiny. Not much about it screams “desirable”. Kale is also pretty mysterious. I love vegetables and would like to consider myself a fairly healthy eater, yet somehow I cannot recall any kale recipes that stick out in my mind from years past. Honestly, I don’t think we know what to do with kale or how to prepare it. The result is kale is constantly overlooked in the produce section and rarely incorporated into the weekly menu. I would like to propose a change, for the sake of this one highly nutritious and neglected veggie. This recipe gives kale new life. What was once bitter is now slightly salty, and what was once curly and dry is now crunchy. If that’s not enough, with this one recipe you are greatly increasing your Vitamin A, C, and K, as well as your daily fiber. Give it up for Baked Kale Chips!
- 1 bunch of kale
- 1 Tablespoon olive oil
- Sea salt or Braggs Amino Spray
- Preheat oven to 300 degrees.
- Wash and dry kale, then cut the leaf off of the stem- starting at the base of the leaf where the stem is thickest and moving to the tip of the stem with a small paring knife.
- You now have 2 detached leafs. Repeat step 2 until the desired number of leaves is reached.
- Rip each leave into several large pieces and arrange on a baking sheet
- Brush the pan and leaves lightly with a thin layer of olive oil and bake for 20 minutes, or until the chips are crispy
- Sprinkle with salt or spray with Braggs spray and serve!