Kale is packed with antioxidants and other nutrients that can help prevent some cancers and high cholesterol. The health benefits are tremendous – one cup of kale contains only 36 calories and 1,020 percent of the daily recommended amount of vitamin K, 200 percent of vitamin C, 180 percent of vitamin A and 40 percent of magnesium.
Although kale is available year round, it tastes best when harvested between December and February because hot weather can give kale a bitter flavor.
I know this recipe sounds crazy, but it’s really good, even my daughter liked it!
Crispy Kale Chips
1 bunch organic kale
2 Tbs extra virgin olive oil
1 tsp vinegar apple cider or balsamic
1/2 – 1 tsp salt, kosher or sea salt
Preheat oven to 400 degrees.
Rinse kale and pat dry with a paper towel. Cut off stems and tear leafs off of the rib. Throw away the center rib pieces and set aside
In a large bowl whisk together oil, vinegar and salt and add the Kale. Gently toss.
Put parchment paper on two baking sheets and divide kale among them. Bake for 15-17 minutes until crispy.