When most of you think about kale, the leafy green, I’m sure the terms “bitter”, “rough”, and “disgusting” come to mind. I know this because I’ve been there. Wanting to amp up my healthy eating habits and striving for my skin to achieve that elusive “glow” nutritionists always mention, I thought I could have it all by simply chomping on some kale every once in awhile.
Kale packs a great serving of fiber; calcium; and vitamins A, C, and K (powerful antioxidants!). It also has a substantial amount of iron, perfect for women and those with iron deficiencies. While it doesn’t do your laundry or pay the bills, it’s definitely a good thing to keep around.
Once I experienced the initial shock of the taste of raw kale, I immediately searched for a better way to ingest this vegetable. Behold the power of kale chips!
Here’s the quick recipe:
- Preheat your oven to 350° F
- Spread a layer of chopped, freshly washed kale on a baking sheet (important note: remove the thick center stem, leaving only the leafy green. This makes the chips extra crispy, as the stem’s high water content can make the chips soggy)
- Drizzle a little olive oil over the kale, tossing it around with your hands to cover each leaf
- Season with sea salt
- Bake in the oven for 10-12 minutes, and enjoy!
This recipe has totally amped up the nutrition value of my lunches, dinners, and snacks. While they aren’t a direct substitute for potato chips, they certainly help satisfy a salty food craving!