Kale Chips

This recipe comes from Tosca Reno's Eat Clean Cookbook. Ms. Reno claims this is "the easiest recipe in the book" and I think she is right. My desire to try kale was inspired by Marianne, who has been eating kale chips just about every night lately. I actually ran into Marianne at the produce market today and mentioned that I was going to try kale chips for the first time. She described them as being "not quite like potato chips".

Well, you know what? Marianne was right. When baked until crisp and tossed with olive oil and some seasonings, kale tastes like nature's potato chips. Kale chips are really, REALLY good.

Kale is also VERY GOOD FOR YOU! The 150 Healthiest Foods on Earth describes kale as a "nutritional powerhouse". Part of the cabbage family, kale is a powerful antioxidant as well as being packed with calcium, iron, vitamins A, C and K and contains 4g of protein and 3g of fiber (per 2 cup serving). It also has seven times the beta-carotene of broccoli... what is the miracle food now?

If you needed any more reasons to try kale, well, take my word for it - kale tastes good and is quick and easy to prepare. Plus, kale is in season right now!

Kale Chips:

1 bunch of kale, rinsed/dried and trimmed (can be broken into smaller pieces)
1 tbsp good quality EV olive oil
1/4 tsp garlic powder
1/4 tsp sea salt
1 tbsp dried oregano
fresh ground pepper to taste

1. Pre-heat oven to 275 degrees F.

2. Line a baking sheet with parchment paper.

3. Place kale leaves in a large bowl and toss with olive oil, garlic salt, oregano and pepper.

4. Arrange leaves in a single layer on the baking sheet.

5. Roast leaves in the oven for 25-30 minutes. Keep an eye on the leaves during the last few minutes to ensure they don't char. Remove from oven and cool slightly.

DO NOT over bake your kale!! I over did mine a bit and bit and some pieces tasted slightly bitter from being burnt... but it was still a success.