The Yum Factor of Kale Chips

Kale is a nutritional standout in three basic areas: (1) antioxidant and anti-inflammatory nutrients, (2) much-needed micronutrients (in which the average U.S. adult is currently deficient), and (3) cancer-preventive nutrients called glucosinolates. (for more info on Kale, click HERE to visit the World's Healthiest Foods website)

I'm not sure when or where I first remember hearing about KALE CHIPS, but I do recall thinking that they sounded gross. As I've researched different foods for their anti-inflammatory benefits, the one food that always seemed to be highlighted as a super food was Kale. The problem with Kale is that it is quite bitter when raw so, last week I decided to buy some Kale and try out a chip recipe of my own.

I bought the curly leaf kale from Hy-Vee. You can get it in organic (or not). I read around 15 online recipes for Kale Chips. Many of them called for season salt, and I am not a big fan of season salt. None of the recipes recommended the same temperature for baking. In the end, I decided to do my own thing...would you expect anything less?!

Supplies Needed

• 1 bunch of DRY Kale
• Couple of Tablespoons of Extra Virgin Olive Oil
• Freshly Ground Supreme Pepper
• Freshly Ground Himalayan Pink Sea Salt
• Foil
• None Insulted Baking Pan

RECIPE

1. Preheat oven to 350*.
2. Cut the *DRY* Kale leaves from the stalk - into a little larger than bite size pieces (the kale shrinks during the cooking process).
3. Pour 1 Tbsp of Olive Oil into a medium mixing bowl. Add pepper and salt to taste (I didn't measure my salt and pepper - I gave the pepper mill 3 twists and the salt 2. Only YOU know how much salt and pepper you like on your food).
4. Add the *DRY* Kale leaves to the oil/spice mix and stir until the leaves look lightly coated. If it doesn't look like you have enough oil, you can add more - but do not drench the leaves! The goal is to give them some flavor, not make them greasy.
5. Line the baking pan with foil then place the Kale curl-side down. The Kale will flatten as it bakes. The leaves should be spaced out so they aren't overlapping.
6. Add a little more salt or pepper if you desire.
7. Bake in a 350* oven for approximately 10 minutes - rotating pan halfway through. Baking time will vary depending on the size of the leaves.
8. Take Kale Chips out of oven once they are crispy. They will have some browning around the edges.
9. They taste best when eaten right out of the oven. Enjoy!

*The KEY to making good Kale Chips is having completely DRY Kale. My Kale had been in the frig a few days, so it had some moisture on it. Prior to baking - I laid the stalks out on paper towels for a couple of hours after patting them dry. I have also seen where people use salad spinners for a quick dry. I have read that baking damp/wet kale results in a horrible smell in the house and an product that isn't fit to eat*