For this week’s veggie inspiration I’ve decided to feature a snack rather than a side dish. Have you heard? Kale is awesome! Silly me, of course you’ve heard, because kale is E-V-E-R-Y-W-H-E-R-E! And it really rates up there as a superfood. It’s a truly power packed antioxidant rich veggie with a good source of iron and fiber. This purple variety is even more intense with an added boost of anthrocyanins (anti-0x) from the gorgeous color. As many of you may already know, Kale is not my favorite. The tough leaves get me to do too much chawing. I’m seriously learning to get past it, because, well… superfoods are worth it. You no doubt have seen or heard of kale chips too. They couldn’t be easier and not only that but their crunchy texture is delightful! Fact: they are still kale, so slightly bitter, but just try and resist munching through a bowl of these! Here’s the method:
Kale Chips
1 bunch of any type of kale you got. Trim the tough stems from the leaves.
2 tablespoons of olive oil
squeeze of lemon juice
1 teaspoon salt
Preheat your oven to 400 degrees. Toss the kale with the oil and salt. Get your hands in there and really massage the heck out of them. It’s amazing how far that oil will go. Now lay the leaves out on a try and pop into the oven. Do in batches if you can fit them all. Try not to overcrowd the leaves. 15 mins or so later remove them. Sprinkle with some parmesan if you like, but I like them just like this. Allow to cool and dig right in!