If you haven’t started cooking with kale, you are missing out on a super food. Kale is an anti-inflammatory, cholesterol- lowering, cancer-preventing green leaf that is very versatile. To learn more about kale, check out this link.
This recipe for kale chips is delicious and you just have to try it to believe me. I make it at least once per week, and all my chesed girls (mommy’s helpers) gobble it up. My 4 year old daughter is hard to please, yet she was excited when I put some in her lunch this morning.
Prep time: 15 minutes (longest part is cleaning and checking the leaves). Cooking time: 20 minutes.
2 bunches of lacinato kale (do not get curly kale if you don’t want the extra protein (it’s a joke, I mean bugs))
1 teaspoon garlic powder (for extra flavor and health)
1 teaspoon onion powder (for extra flavor and health)
1 heaping teaspoon sea salt (also for flavor and health)
2 tablespoons grapeseed oil or liquified coconut oil or avocado oil (healthy fats offer much benefit. Please view my article on healthy fats coming out soon)
Directions: Preheat oven to 315 degrees Fahrenheit
1. Soak the leaves in veggie wash and clean properly.
2. Cut leaves in half and toss with oil and garlic and onion powder.
3. Lay in single layer on parchment covered baking sheet.
4. Bake about 20 minutes checking often to ensure leaves don’t brown. Once crisp to touch, chips are ready!