Happy Monday morning! Start your week off right with this tasty and super simple kale chip recipe!
Kale is a nutrient dense leafy green vegetable similar to a cabbage. It’s packed full of vitamin A,vitamin K, vitamin C, lutein, and manganese to name a few. If you’ve been to one of our workshops, you’ll also know that kale is a cruciferous vegetable, which means it contains special chemicals that lower the risk of cancer. So if you haven’t tried this powerhouse vegetable, go to your local farmers market or grocery store and buy some now!
Store bought kale chips can be pricey, but making them at home cost a mere couple dollars and you’ll likely have most of the ingredients at home. Our featured recipe comes from http://tiedyenutrition.com, written by fantastic food blogger and one of Hunger Action’s presenters, Mitra!
- 2 bunches of kale
- 3-4 tbsp of olive oil
- salt and pepper
- optional additional seasoning (see below)
- Preheat oven to 350 degrees.
- Wash and de-stem kale.
- Properly dry and rip apart the leaves into pieces slightly smaller than the palm of your hand. Make sure the leaves are fully dry so the oil can coat the leaves.
- Place onto a baking pan and drizzle on olive oil and massage in using your hands. Spread leaves out on pan so they cook evenly.
- Bake for 20-25 minutes, making sure to go in every 10 minutes to shake and stir around the leaves.
- Once crispy enough, bring out of the oven and top with salt, pepper and additional flavoring, if desired.
Want to add some flavor? Customize your chips by adding one of these additional flavor combinations:
- 3 tbs nutritional yeast (as recommended by Mitra)
- 1/2 tsp chili flakes
- zest of one lime and 1/4 tsp chili powder
- 2 tsp balsamic vinegar
Give it a try and let know what you think!