Kale is one of the most nutritionally dense foods on the planet. One’s health can’t help but improve with the addition of this superfood.
Benefits of eating kale include: 1) improved digestion, 2) loaded with antioxidants, 3) reduces inflammation, 4) helps to combat cancer cells, 5) supports the cardiovascular system, 6) promotes detox and cleansing, 7) loaded with vitamins and minerals – especially vitamin K, vitamin A, and vitamin C.
I have discovered 2 ways to make kale a part of my daily diet – kale chips and kale shakes. In this post I will share how I make kale chips. They are easy, taste great, and are even fun for kids (although that’s merely and assumption, since I don’t have any 🙂 )
The best variety of kale for making great tasting kale chips is the dinosaur variety. The picture above is of this variety. It also goes by the name of Tucson and lacinato kale.
Get a bunch of kale and wash real well. Cut the center stem out so you have bacon-sized strips of kale. I then spray olive or coconut oil on each side and place them on my cooking stone. I season one side with sea salt, and any other seasoning I choose (parmesan cheese, thyme, Italian seasoning, etc)
Then I cook them for about 13 minutes at 350. Total time from prep to eat is about 16 minutes.
Don’t let the leaves touch or overlap or they’ll not get crispy.
A bunch of organic kale is dirt cheap. Kale chips could become one of your daily staples like it has for Karen and me.