Kale is the new superfood, the darling of healthy nutrition folks. And it’s an honor that’s well deserved. Kale, a dark, leafy green vegetable that’s easy to grow in pots or in your garden, is loaded with vitamin A,C, K, and B6, and minerals like manganese, copper and calcium. It’s also a great source of fiber, the indigestible parts of plants that help keep your digestion happy and you ‘regular.’ Some research indicates kale may help lower cholesterol and fight a number of cancers.
Our friends at MediFast, the weight loss program folks, offer this easy-peesy recipe for Kale Chips. They’re crispy and delicious and a terrific alternative to high-fat potato or corn chips. Your kids will love ’em and so will you.
Recipe courtesy MediFast www.medifast1.com
Kale Chips Recipe
Prep time: 5 minutes
Cooking time: 12 minutes
Yield: 4 servings
- 1 large bunch kale (about 6 cups), tough stems removed, leaves torn, washed
- 1 Tbsp extra-virgin olive oil
- ¼ tsp salt
- Position racks in upper third and center of oven, and preheat to 400° F.
- Pat kale dry with paper towel; transfer to a large bowl.
- Drizzle kale with oil, and sprinkle with salt. Massage the oil and salt onto the kale leaves to evenly coat.
- Fill two baking sheets with a layer of kale, making sure the leaves don’t overlap.
- Bake about 8-12 minutes, until most leaves are crisp, switching the pans back to front and top to bottom halfway through. (If baking a batch on just one sheet, start checking after eight minutes to prevent burning.)