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!
- 1 bunch kale
- 1 TBSP oil
- 1 teaspoon salt
- Preheat oven to 350 degrees. Line a non insulated cookie sheet with parchment paper.
- 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.
- Bake until the edges are brown, but are NOT burnt (10 to 15 minutes).