I’ll be the first to admit that I don’t immediately reach for the leafy greens when I’m craving something (which is when I really should). It might be because I don’t feel like putting together a salad, or I don’t know any recipes that are easy enough to throw together quickly. Either way, I’m not eating enough spinach, lettuce, kale, choose a green and you’d be right. So after getting a bunch from my local farmer’s market, I decided to force myself do something, anything with kale. I chose the easiest recipe to be successful at without ruining the leaves for nothing: kale chips! It’s truly simple, quick to prep, and you’ll have a nice snack to last you for a few days if you make enough.
While it’s partly true that cooking food can get rid of some of their nutrients, there will still be some left. Also, if you’re already struggling to eat greens in the first place like me, starting out with a version of it either cooked or not can’t be a bad thing. Do what is best and tastiest for you!
- 1 bunch kale stem removed
- olive oil
Cut the kale into large pieces (the middle stem should already be removed)
Put all the kale into a mixing bowl and mix with enough olive oil to coat the leaves but not so much that it pools at the bottom.
Spread the pieces onto a baking sheet in one layer. You might need more than one baking sheet. Sprinkle with salt (table, sea, himalayan) and any other flavors you want to try.
Set oven to 300 degrees F. Bake the chips for about 20 minutes or until they crunch just like real chips (so you can tell yourself they are).