When it comes to food likes/obsessions I am a CRUNCHY/SALTY kinda girl! I will choose a bag of chips over a chocolate sundae ANY DAY OF THE WEEK! Sadly, my love of all things crunchy & salty over sweets doesn’t do me any favors. Potato chips, and the like, really are the ultimate “empty calories.” So when my daughter-in-law Kaitlyn suggested we try making some Kale Chips to try and fulfill that crunchy/salty craving AND add a little nutrition to our diets at the same time, I was all ears! Kaitlyn writes: A couple of weeks ago while my husband and I should have been paying attention in Sunday School we were playing a game of hang man. My husband put down a four-letter word and gave me the clue “something that tastes bad.” I think it took me one guess to figure out that it was KALE. It’s safe to say he’s been very vocal about his hatred for this vitamin-packed leafy green. And, I have to admit, I’m really not a fan of raw kale either.
- 200 grams Kale
- Kosher salt
- 1 teaspoon Olive oil extra light
Preheat your oven to 300 degrees.
Start with a medium sized bunch of kale.
Use a small paring knife to cut the leaves off the center ribs.
Tear the leaves into bite sized pieces.
Rinse the leaves off.
Dry the leaves until you feel like you’ve gotten as much water off as possible.
Toss the leaves with olive oil.
Arrange leaves in a single layer on a cookie sheet.
Flatten out the leaves as much as possible to ensure that they cook evenly.
Bake at 300 degrees for 10-15 minutes.
Toss with coarse kosher salt.
Calories: 133kcal | Carbohydrates: 17g | Protein: 8g | Fat: 5g | Sodium: 76mg | Potassium: 982mg | Vitamin A: 19980IU | Vitamin C: 240mg | Calcium: 300mg | Iron: 2.9mg