Monday, September 8, 2014

Kale Chips

Everyone's heard of kale nowadays right? I'd never heard of it growing up but I must admit, I have jumped on the kale bandwagon recently. And here's why:

  1. Kale is categorized as a cruciferous vegetable, meaning it's in that "leafy greens" category of vegetables you're supposed to be eating more often than you probably are. And another yummy option in the leafy greens category is always a plus.
  2. 1 cup of chopped kale contains 206% of the daily value of vitamin A, 134% of vitamin C and 684% of vitamin K - all antioxidant vitamins. Diets high in vitamin K have been linked to a reduced risk of developing or dying from cancer.
  3. Kale also has lutein and zeaxanthin which are good for eye health.
  4. Kale thrives in cool weather meaning you should be able to find fresh kale year round!
Besides adding kale to my green smoothies, the other way we love to eat it is by making kale chips. But come on, you add oil and salt to anything and make it crispy and I'll probably eat it...

I've been getting kale from my sister in law's garden and cooking them in the microwave all summer to avoid heating the house with the oven. Little C and I snack on the chips as the batches come out of the microwave. But we always make sure to leave some for Daddy :-)

Kale Chips - Cooked 2 Ways

  • 1 head kale, washed and dried
  • Olive oil
  • Sea salt
Remove ribs from the kale and cut into 1 1/2-inch pieces.

Cooking Method 1:
Spread kale pieces out on a baking sheet and toss with 2 tablespoons olive oil and a sprinkling of sea salt. Bake at 275 degrees F until crisp, turning leaves halfway, for about 20 minutes.

Cooking Method 2:
Spread kale pieces onto a large microwaveable plate and drizzle with olive oil. You can overlap kale leaves but don't completely overcrowd the plate.
Microwave on HIGH for about 3 minutes, or until leaves are crisp. Sprinkle with sea salt. Repeat process until all the kale has been cooked.

(Source of nutritional info: WebMD)


Post a Comment