Give this recipe from EvergreenHealth’s Marcy Dorsey a try when you want a crunchy, salty snack. You can use any type of kale – curly green, purple, or dinosaur.
- 1 bunch (about 6 ounces) kale
- 1 tablespoon extra virgin olive oil
- Sea salt totaste
- Additional seasonings optional (any of your favorite herbs or spices such as chili powder, curry powder, onion powder, garlic powder, parmesan cheese, lemon, maple syrup, or nutritional yeast for a cheesy flavor)
- Preheat oven to 300 degrees.
- Rinse and dry kale; then remove stems and tough center ribs. Cut into large pieces, toss with olive oil, then sprinkle with salt and seasonings.
- Arrange leaves in a single layer on a large baking sheet (use multiple baking sheets if needed). Bake for 20 minutes or until crisp. The chips will shrink in size and are done when completely crisp and no longer moist. Monitor carefully in the last few minutes, being careful not to overcook, because the chips will burn.
- Remove from oven and place baking sheet on a rack to cool.
Makes 4 servings with 48 calories, 4 g fat, 160 mg sodium (recipe calculated with ¼ teaspoon sea salt), 4 g carbohydrates, 1 g fiber, and 1 g sugar.