Kale Chips Recipe

Kale Chips Rock!

paleo diet kale chips recipeKale is one of those foods that I consider to be a superfood. It has the highest level of nutrients per calorie of any other plant source. Just one cup of kale contains more than 1,000 percent of the recommended daily allowance of vitamin K, more than 300 percent of your RDA for vitamin A and 200 percent of the vitamin C you need daily. In additional to those vitamins, kale is a good source of minerals and contains 40 percent of your manganese, 14 percent of your calcium and copper needs and 13 percent of your potassium requirement. There is only 10g of carbs per cup so even if you eat an entire pan full it will not be sinful!

Needless to say that it should be included in your diet daily. This kale chips recipe is a fabulous way to satisfy your need for a crunchy, slightly salty snack so you will never be tempted to go for potato chips. You can add any kind of flavoring you want to give your kale chips a bit of variety.

Important Note: Don’t skip the olive oil. This aids your body in absorbing the Vitamin K and putting it to good use for your heart and arteries!

Kale Chips Recipe

Ingredients:

One bunch of kale , torn

1-2 tsp of olive oil

Your favorite seasonings (optional), sesame seeds, sea salt, grated Parmesan cheese (if you eat dairy), cracked black pepper, chipotle powder, garlic powder

Directions:

Preheat oven to 350 degrees.

Wash and thoroughly dry the kale. If you use a salad spinner spin them several times. If you use paper towels make sure you remove as much of the moisture as possible. You want the leaves to be as dry as possible so they will roast rather than steam.

Tear the leafy part of the kale off the stem in bite sized pieces. Save the stems to make soups or broth later. Place the leaves in a zip-lock bag, add the olive oil and seasonings of your choice. Toss until the oil and spices are evenly distirbuted over the leaves and all leaves have a light coating of oil. Add a little more oil if necessary depending on the size of the batch you are making.

Put the leaves on a baking pan making sure they are spread out in a single layer for maximum crispiness. If you have a lot of kale you may want to cook them in batches. I suggest only preparing as much as you will eat in one sitting since this kale chips recipe is so quick and easy to make. The chips are so crispy and crumbly they may fall apart if made ahead and stored.

Now just pop in the oven for a few minutes. It does not take long. Only about 5-10 minutes. They are ready when the edges slightly brown and when you shake the pan slightly they move easily and make a bit of a swishing sound. Don’t overcook them. It really does take just a few minutes.

Remove from the oven and enjoy!

Do you have any seasoning suggestions for this kale chips recipe? Leave a comment to let us know your favorite spice combo!

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