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Kale Chips Recipe

Kale Chips Recipe

Green leafy vegetables are some of the most nutritious foods on earth.  They’re jam packed with vitamins and minerals including calcium, iron, potassium, and magnesium, vitamins C, E, K and many of the B vitamins.  Regular consumption reduces your risk or cancer, heart disease, diabetes and blindness.  But despite these great health benefits, they’re not very popular…

I’ve been trying to get more greens into our diet which isn’t always easy with a toddler.  So I’ve been experimenting with different recipes and these chips were a huge hit.  They’re super easy to make and everyone who’s tried them loves them.  They’re seriously so much better than I expected.  Even picky eaters and people who don’t like greens enjoy these crispy little delights!

Kale Chips

Ingredients:

  • 1 bunch of greens (any sturdy green such as kale or collards)
  • olive oil
  • salt and pepper

Directions:

  • Wash your greens and dry them as best you can (if they’re too wet they’ll steam instead of bake)
  • Chop them into bite size pieces and toss with a little olive oil (I use about a tablespoon or two), salt, pepper and whatever  other seasonings you like
  • Spread in a single layer on a cookie sheet, you may need two sheets if the bunch is large
  • Bake at 350 degrees for 10-20 minutes until the greens are crisp and dry.  I start checking on them after 10 minutes.  In our oven the rack closest to the heat source takes 10-12 minutes and racks in the center take 15-20.
  • Let sit for a couple minutes to cool and enjoy!

Notes:

  • Flavor combinations: These chips taste great with many flavor combos – soy sauce and sesame seeds, garlic salt and red pepper flakes, etc.  Experiment with whatever spices you like best.  Just make sure the leaves are mostly dry so they get baked instead of steamed.
  • Cooking temperature: We cook these at 350 so they cook fast.  Some people prefer lower temperatures in order to preserve additional nutrients.  I’ve seen them as low as 225 degrees but they take over twice as long to cook.  They seem to cook well at a wide range of temperatures, just check them regularly to prevent burning.
  • Serving suggestions: We usually eat these as a snack or appetizer right out of the bowl.  However, they’re also a great, healthy addition to many other dishes.  Once dried, the greens become very crumbly and crush easily with your fingers or a fork.  You can then add the crushed greens to soups, dips, salad dressing, popcorn, etc. for an extra boost of nutrition.
  • Storage: We eat these so fast that we seldom have any left to store.  If you do store them, make sure they’re completely dry and store them uncovered – otherwise they attract moisture and become soft and flimsy.

Photo credit: http://www.flickr.com/photos/joyosity/3322910677/

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