In the mood for potato chips?
Why not give your body a boost (and a break from all that processed stuff) and try this recipe for kale chips?
It’s an easy, delicious and satisfying snack that will appeal to just about everyone.
Why choose Kale over taters? Here are some of the benefits:
– it’s low fat
– has no cholesterol
– contains phytochemicals thought to protect against prostate and colon cancer
– rich in vitamins K, A, and C
– high in many B-complex vitamins such as B-6, niacin and thiamin
– rich in minerals such as copper, calcium, sodium, potassium, iron, manganese and phosphorus
I prefer dinosaur kale over curly kale. It’s less bitter, bigger and easier to handle.
As a precautionary note, please consult a doctor if you currently take an anti-coagulant (warfarin, for example). Kale increases the level of Vitamin K in the blood, leading to an increase in the effectiveness of the blood thinner, which can cause toxicity.
Bunch of kale
olive oil / I use coconut oil
add red pepper flakes or cayenne pepper for a little pop
omit oil and lightly coat leaves in a slightly watered down version of my cashew cream
Preheat oven at 320°. Rinse kale and dry leaves. Remove stems and cut or tear leaves into pieces. In a large bowl, lightly coat kale with oil. Mix in a tbsp of nutritional yeast taking care not to over massage the leaves. Place kale individually on a baking sheet with a bit of space between pieces. This assures that they cook evenly. Reapply a little nutritional yeast to each piece. Cook for 8-15 minutes. Bake until crispy. Should you still have pieces that are not crisp, cook for a minute or two and recheck. Repeat if necessary. Be aware that kale chips can become overcooked quickly.
What is your favorite kale recipe? Please leave a comment…