It definitely doesn’t come as a surprise that there’s big hype about kale chips in the natural and healthy food community, but surprisingly I have yet to try these green, crispy critters! Actually, I think it’s safe to say that the whole ‘hype’ started a couple years ago… I’m just a tad behind.
I was never into indulging in potato chips or other greasy, unhealthy snacks. I always viewed the classic potato chip as deficient and pointless to ingest, as it literally has no nutritional value. On the contrary, kale chips are loaded with nutrients, despite the fact that they can be a bit oily.
They are definitely a great alternative to other fattening, artery clogging snacks. *Barf*
Kale chips make a wonderful snack and can be thrown on top of soups or on main dishes for a fun and nutritional added crunch.
Kale chips are known to have a lot of dietary fiber. Kale is also high in vitamin K, vitamin C, iron and beta-carotene… just to name a few. So, roasting kale in the oven may seem like all of the amazing nutrients get lost in the cooking process, however due to the high content of goodness, a little roasting in the oven does not hurt in completely wiping away its benefits.
- 1/2 of a large bundle of kale (any type)
- 2-3 tablespoons extra virgin olive oil
- Sea salt and black pepper to taste
- Preheat oven to 350 degrees.
- Wash kale and remove the stems. Dry well. Rip the kale into chip-size pieces.
- Place into a bowl and add olive oil, salt and black pepper. Mix well to make sure each piece is coated.
- Place the chips on a baking pan lined with parchment paper. Make sure to evenly distribute within the pan to avoid any overlapping. This will ensure the chips to get nice and crunchy.
- Bake for 10-12 minutes, or until they start to brown.
- As soon as the chips start to brown, take them out immediately
- Add cayenne pepper, garlic powder, paprika, or your favourite spices or seasoning for added flavour.