Baked Kale chips
Not too long ago Kale was underappreciated. Heaven knows why, considering that it’s a superfood with an abundance of phytochemicals, which are substances that prevent cancer, diabetes, cardiovascular disease and hypertension — four of the leading causes of death in North America. Phytochemicals also prevent cell damage, and decreases cholesterol levels! OH. MY. GOD!
Wait, that’s not all. Kale is also an antioxidant and has anti-inflammatory benefits, crucial for people with arthritis or people like me, who engage in activities that are hard on the joints, like running. With all this clear evidence it’s a wonder that Kale was ignored for so long.
Wait, that’s not all. Kale is also low in calories and is a fantastic substitute for lettuce on sandwiches and can be added to any salad. But one of the best things about Kale, is that they can be chips. Yes, chips! You can eat them like a regular potato chip, only their healthier and ever so simple to make.
- Pre-heat oven to 350 degrees F. Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen scissors carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Use sea salt if you like.
- Bake for 10 to 15 minutes, or until the edges brown but are not burnt
See how easy that was? And oh so delicious. It’s clear to me now why Kale has become so popular in the past year.