This is one of those lean, green, fighting disease machines that I recently discovered and when prepared properly is a happy addition to any meal. Kale is packed with iron, vitamins A, C and K, carotenoids, calcium, copper and potassium. Basically, it is a low fat, low calorie wonderful source of vitamins and minerals.
Kalato Chips (thanks to my sister for the idea and to my father for his witty take off of “potato chips”)
– 2-3 bushels of kale
– 2 tbsp olive oil
– 1-2 tsp sea salt (feel free to forgo salt BUT you should add another spice instead)
1. Preheat oven to 325° (I use convect bake)
2. Rinse off kale and pat dry with a paper towel.
3. Break up the kale so that the leafy part of the plant is not longer attached to the stalk and place leaves in a bowl.
4. Drizzle the olive oil over the kale and evenly coat all of the leaves by tossing them in the oil.
5. Spread leaves on a baking sheet and bake for about 10 minutes or until the leaves are super crispy. Make sure to test the crunch before removing the chips from the oven. Once cooled, add some sea salt or spice of your choice.**
** Feel free to add your favorite seasoning; garlic powder, chili powder, etc. to give your “chips” a fun flavor : )