Kale Yeah! It’s #MacroMonday

I love me some kale chips. It’s the one green recipe that I can cook and  guarantee that  T will eat. They are light, crispy and absolutely addicting.

Here are some fun kale facts:

  • 1  cup of purple kale=206 % of your Daily Value (DV) for Vitamin A
  • 1 cup of purple kale=134% of your Daily Value (DV) for Vitamin C. That’s more than 1 orange.
  • It easily grows in a winter garden in central Texas. A slight freeze will only enhance the flavor of the plant.
  • Kale has 150 mg of calcium per 100 grams, while milk has 125 mg. That’s something to consider, if you have to avoid milk.

So to that my friend, I say KALE YEAH!

Purple Kale

Baked Kale Chips Recipe


  • 1 bunch kale
  • 1 TBSP oil
  • 1 teaspoon salt


  1. Preheat oven to 350 degrees. Line a non ­insulated cookie sheet with parchment paper.
  2. With a knife carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with salt.
  3. Bake until the edges are brown, but are NOT burnt (10 to 15 minutes).


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