Once in a while, I like to have something a little salty, but I don’t want to eat potato chips or anything too greasy. I decided to make some Kale Chips, and wow! They were out of this world good! My husband, Brett and my two girls, Reagan and Riley loved them.
- 1 large bunch of raw kale
- 1 - 2 tbsp. Extra Virgin olive oil
- Pink Himalayan salt
- Preheat oven to 375 degrees.
- Break off the woody stems on each piece of kale, leaving only the kale leaves. Wash the leaves and pat dry.
- Place the kale leaves in a bowl, and coat them with Extra Virgin olive oil. Try not to drown the leaves in the oil, just a light coating is all you need. Place the leaves on a baking sheet covered with parchment paper.
- Bake for 4 minutes.
- Flip the leaves and bake 4 more minutes.
- Take the leaves out and sprinkle them with the pink Himalayan salt.
You’ve probably heard that kale is good for you, but let me give you some more reasons to try kale:
1.) Lowers cholesterol and reduces the risk of heart disease, especially when kale is cooked instead of raw.
2.) High in carotenoids and flavonoids that are key to preventing cancer.
3.) Is a Nutritional Powerhouse! 1 cup of kale only has 33 calories, it has lots of calcium and antioxidants like Vitamin A, Vitamin C, and Vitamin K, and it is also high in copper, potassium, iron, manganese and phosphorus.
4.) High in lutein and zeaxanthin that are great for eye health.
It could not be any easier to make these kale chips, and I hope you will keep this simple recipe on hand to make whenever you want a healthy snack or a fun side dish.