This recipe is easy to make and can add a healthy dose of crunch along with chlorophyll, vitamins, minerals, and phytonutrients. Specifically, kale is rich in potent cancer-fighting substances, is loaded with bone-building vitamin K, and has one of the higher antioxidant levels of all vegetables. Did I mention that these chips taste good too?
SERVES 4 TO 6
6 cups raw kale (about 2 bunches), rinsed with (central stem removed)
1 tablespoon apple cider vinegar
2 tablespoons olive oil
Sea salt to taste (but just a little!)
Preheat oven to 350ºF. Cut the kale leaves into 2- to 3-inch pieces. Mix the vinegar, olive oil, and salt in a large bowl. Add the kale and mix by hand to evenly coat all of the leaves. Place the kale leaves on parchment-lined baking sheets (I like to use parchment paper for easy cleanup) and bake until the kale leaves are crispy, about 5 to 10 minutes.
Note: Baking time may vary depending on the size of your chips and desired crispness.
Recipe by Elise Museles of Kale and Chocolate. First appeared in Gutbliss (Penguin 2013).