I’ve had a thing for kale since about a year or so ago. Among the vegetable kingdom, kale is somewhat of a superstar powerhouse – just one cup has 5 grams of fiber, 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. On top of that, it’s packs a heavy punch of antioxidants. This is fantasic! Let’s bake this stuff up and make some kale chips. I’ve decided this is my favorite way of getting my nutrients through kale – much better than adding it to my morning smoothie I make at work. (As good as those were, I could do without being on the receiving end of those grossed-out looks from my co-workers in the break room.)
1 bunch kale
red pepper flakes
cayenne pepper (optional, if you like a “smokey” flavor)
Preheat oven to 425 degrees. Rinse and dry the kale leaves. Remove the center rib of each leaf, and loosely cut pieces into large chunks.
Next, lay the chunks out onto a cookie sheet lined with parchment paper (if you don’t have parchment, lightly coat the cookie sheet with olive oil.) Brush each piece with a light coating of olive oil. Sprinkle with sea salt, then sprinkle with red pepper flakes.
Pop the cookie sheet in the oven and set the timer for 10 minutes. Once 10 minutes is up, turn the leaves over and bake for another 10 minutes. Stir one last time, then bake 5 more minutes and take them out of the oven. (Be careful – they can go from looking great to burning very quickly.)
Put the kale chips on a platter and sprinkle a light dusting of cayenne pepper to give it that smokey flavor. Enjoy your crunchy treat!