So I bought some fresh organic Kale today and just had a hankering for Kale chips.  I made the chips and just couldn't stop eating them!!  Is there any harm in eating too much Kale - well, I would like to think not.  Kale is a superfood loaded with vitamins and minerals.  It has 0g fat, it is a powerful antioxidant, it is a great anti-inflammatory food and helps prevent cardiovascular disease, and chronic diseases associated with aging.  It is a great food to help detox the body while packing in nutritional goodness all at the same time.  Try making these yourself.  You too just may find them irresistible!

Kale Chips

1 bunch of organic Kale

2-3 Tbsp olive oil

3 Tbsp Organic Shoyu (naturally fermented soy sauce)

Sea salt

 Preheat oven to 350° degrees.

Rinse Kale.  Dry the leaves well using either a salad spinner or a towel.

 

Cut the Kale with a knife into bit size pieces or tear the leaves off the stalk into bite size pieces. 
Next, place the kale leaves in a mixing bowl. Pour the olive oil and Shoyu over the leaves and massage into the leaves, tossing until all the Kale has been coated. Place leaves on a greased baking sheet in a single layer– you might need to divide between two baking sheets. Sprinkle the leaves with a small amount of sea salt and place the baking sheets into the preheated oven.

Bake for 15-20 minutes, turning with a spatula about every 5 minutes, until the leaves are crunchy.  Kale chips can burn very quickly so keep an eye on your Kale chips and begin checking them every 5 minutes. When crisp, remove from oven.  Let the chips cool before serving. 

It is best to enjoy these the same day they are baked.  However, they can be stored in an open air container (will get soggy in a closed container) for a few days. 

Variation: omit the organic Shoyu, and prepare as above.  Before baking, sprinkle kale with 1/4 tsp garlic powder or onion powder along with the sea salt.  Bake as directed. 

 

www.myfoodeducation.com