Gourmet Kale Chips
Preheat oven to 400 degrees Fahrenheit.
Wash kale and dry well.
For curly kale varieties, tear into 1.5-inch pieces and massage the leaves for a few minutes until kale becomes tender. Then mix in oil.
For flat kale varieties, keep the leaves whole and brush with oil.
Line baking sheets with parchment paper. Cover the sheets with kale, but don’t crowd the leaves.
Sprinkle even amounts of desired spices on the kale, baking till the desired doneness. For slightly charred chips, 15 minutes is a good amount of time.
Remove from oven and enjoy.
Many of us are probably over the kale craze and have moved onto watermelon radish or something. But kale still packs a powerful punch for athletes. Not only is it low in calories, but it also delivers more vitamins and minerals than many other leafy greens.
As noted in the book, The Wahls Protocol by Dr. Terry Wahls, kale supports your mitochondria. For this reason, many endurance athletes consume kale and find huge benefits. Kale is also full of phytonutrients that reduce inflammation and provide cardiovascular support.
Satisfy Your Snack Craving
My relationship with kale has been filled with boring kale dishes. Sure, I love kale sautéed in bacon fat, but the best way to eat kale is to make chips. Kale chips are the bomb. I can barely get them off the baking tray and onto a plate before devouring them.
But even though I love kale chips, I’ve become bored with the typical pink Himalayan salt version. So I decided to experiment and make a few different varieties by switching up the toppings. You can mix things up even more by using different types of kale. If you use the curly styles, tear the leaves first and gently massage for a tender but crisp outcome.
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