It’s been so long since I made some Kale Chips. That was the thought I had at the grocery store a couple of weeks ago. So, I decided to buy some Kale. It did sit in my fridge for a couple of days before I remembered it. I can’t believe I forget about this delicious, simple recipe when I am thinking about what to snack on.
Ahhhhh, the crispy, tasty, addictive Kale chips has made it back into my kitchen. I’ve already made it a few times this week. I am not the only one addicted to this stuff, as both my Mom and son love it too.
The way I make it may not take the interest of hardcore healthy dieters. I am pretty generous with my seasoning. I don’t use measurements, but I know exactly how much to put in there to satisfy my taste buds.
Kale is healthy and wonderful for your body. Some of you may think adding salt and other seasoning may hinder your reaping of its benefits. I haven’t done any research, which I probably will do after this blog, but I’d like to know whether kale’s beneficial factors decrease when baked, dehydrated, or cooked any other way versus eating it raw. *shrugs.
A few things I do know about Kale…. It is low in calories and packed with super nutrients as well as antioxidants. It is a leafy green vegetable, so veggies 101, I’m sure it’s a great source of iron as well. Something I can use extra of in my diet.
Here is the recipe I follow to make the Kale chips that we love…..
1. Kale (bunch.)
2. Seasoning of choice
– sea salt
– garlic powder or garlic salt
3. Olive oil.
1. Set oven to 350* F. Rinse Kale bunch thoroughly. Allow to dry. I used paper towels to pay them dry.