Kale could quite possibly be one of the healthiest vegetables out there. According the ANDI scale (Aggregate Nutrient Density Index) Kale has a score of 1000. Compared to say…Cauliflower (which appears to be the next big trend in food) which has a score of 315. Pretty dramatic difference. Although I jumped on the Kale bandwagon kind of late, my sister got me hooked on homemade Kale chips. I had purchased some pre-made ones from Trader Joes and promptly tossed the entire bag after trying just one. Ick. But fresh Kale chips are delicious and a great late night snack that gives you that crispy crunch of regular potato chips without all the calories.
Kale is known for being a veggie that has three key features: Antioxidant nutrients, Anti-inflammatory, Cancer prevention nutrients. Filled with massive amounts of Vitamin K, A & C, Kale is a veggie you can’t go wrong with when incorporating into your diet. (World’s Healthiest Foods) Plus one cup of Kale is about 36 calories…You can totally pile it on your plate without feeling guilty.
I try as much as possible to incorporate Kale into lots of different dishes I make. I sub out spinach for kale when I’m making a pasta with veggies and of course mix in with my regular salad greens for added benefit. But Kale chips are my go to when I’ve got a big bag of Kale in my fridge. Its really a satisfying little snack that prevents me from going to Walgreens and grabbing a bag of cheddar and sour cream Ruffles.
Kale chips really are beyond easy to make. Now that I have an oven thermometer its even better because now they’re cooked to perfection.
Garlic Kale Chips
Kale (enough to put a healthy layer on a large cookie sheet) *when you bake it, it shrinks so it seems like a lot, but it will be half that once its been baked)
Parmesan Cheese (Optional)
Make sure your kale is clean and very dry before putting in the oven. (it will make them soggy)
Preheat your oven to 300.
Unless you like the stems, sort through the kale and toss the stems. Put all of your kale into a large ziploc bag.
Add about 2 tablespoons of olive oil, add a few dashes of garlic salt. (You could of course use minced garlic and sea salt, but I’m lazy…I also went a little heavy handed on mine which nearly made the batch unedible)
After you’ve shaken your bag up and got all the kale coated with olive oil, garlic salt and if you decided to add the parmesan cheese, spread out the kale on the cookie sheet.
Place in the oven for about 15-20 minutes. Checking around the 10-12 minute mark to ensure they aren’t getting burnt to a crisp.
I like to eat mine warm…but I made a HUGE batch so obviously I’m not going to eat an entire bag of kale in one sitting, so I did a little googling…and discovered that the best way to store kale chips is in a paper bag. Good thing I for some reason have an enormous stash of paper lunch bags in my cupboard that I never use. It actually makes a lot of sense, if you store your kale chips in a plastic bag, and they’re covered in oil, the oil just moves around in the pastic bag, recoating the kale, allowing them to get soggy. But in a paper bag, the oil is absorbed by the paper, which helps to keep them crunchy.
Whats your favorite way to enjoy kale? In a salad? Chips?