Even if you’re not eating kale, I’m sure you’ve been hearing a lot about it. It’s certainly not the only powerhouse dark leafy green but it does make a delicious chip. Its thick, tough texture holds up well to baking, ending in a crisp, tender kale chip. To make your chips, buy a bunch of full size kale leaves. You first have to strip them from their stems. Tear the leaves into large pieces, put in a plastic bag, drizzle with 1-2 tablespoons of olive oil and massage until the oil evenly coats the leaves. Spread onto a baking sheet. Sprinkle with garlic powder, cayenne pepper and a little salt (or use any blend of seasoning you prefer). Bake in a 300 degree oven for about 20-30 minutes, stirring every 5-10 minutes. Make sure all of the kale pieces are very crisp (soft kale chips are not very good). To be sure they are crisp enough, you can keep them on the baking sheet and store overnight in a cold oven before putting them in a sealed plastic bag. Now start snacking!
Nutrition Note: At about 30 calories per serving, kale packs a vitamin punch providing more than a day’s worth of vitamins C, A and K. Not to mention its cancer fighting phytonutrients.