Crunchy Kale Chips

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Leafy greens are a panacea for lots of what ails us these days. They are anti-inflammatory, full of fiber, loaded with antioxidants (i.e. help keep cancer at bay), good for your gut, help your hormones stay balanced, support healthy aging and the list goes on.

When my clients are looking for more ways to add leafy greens into their life I always include this recipe for kale chips. For people who think they don't like kale, this is the gateway into a greater appreciation and, dare I say, maybe even a love of kale.

This recipe is simple and pretty quick. You can use curly kale or the flatter variety called lacinato or dinosaur kale. These never last very long at my house. My formerly kale-scorning children gobble them up as fast as I can make them.

Crunchy Kale Chips

Ingredients:

  • 1 big bunch of kale (any variety will do)
  • 1-2 tablespoons olive oil
  • 1/2 tsp. turmeric powder (for an even greater anti-inflammatory punch)
  • freshly ground pepper and sea salt for sprinkling
  • Optional: nutritional yeast or parmesan cheese for sprinkling on top before baking

Directions:

  1. Preheat oven to 325 and line a baking sheet with parchment paper.
  2. Cut the thick rib out of the middle of the kale (it's bitter) and then cut the the leaves into big pieces. 
  3. Put the leaves  in a bowl with 1-2 tablespoons of olive oil and toss so all the kale gets oil on it (use your hands!). 
  4. Spread the kale on the  baking sheet and sprinkle some salt, pepper and some nutritional yeast or grated Parmesan if you like.  If you have more kale than will fit on your baking sheet you can put it on an additional baking sheet or do 2 separate batches.
  5. Bake for 12- 15 minutes. Not too much longer or it could burn! You might want to check at the 10 minute mark.