Kale is a part of the cabbage family, and is genetically similar to collard greens. After I bought my first bag of kale I had no idea how to cook it or eat it. With some quick web browsing I learned about the beauty of kale chips.
Kale chips are super easy to make, super delish, and you can eat a ton and feel no guilt (just the urge to run to the bathroom after consuming so much leafy goodness ;)).
Kale chips are really not all that similar to regular chips, but they are awesome in their own way.
To make kale chips, pre-heat your oven to 400 degrees. If your kale is not pre-rinsed and pulled off the stem, you need to pull the leaves off and wash it really well. If it’s pre-bagged, still wash it, but you do not need to remove any stems.
Put a whole bunch of kale into a deep baking sheet. Kale cooks down a lot, so don’t be afraid to load up your pan.
This is where personal preference comes in. I like to drizzle my kale with olive oil, and sprinkle with salt, garlic powder, and cayenne (I like spice in my life). But you can sprinkle whatever spices you like depending on your own taste.
Give the kale a good toss and flip with a spatula to incorporate all your flavors and pop that baby into the oven. I keep my pan in for about 8-10 minutes. Be careful because the little leaves can burn pretty quickly. I like a little char on my kale because it gives it a good crispy texture.
Once you remove it from the oven you will see the leaves cooked down a lot. Marcus is quick to eat up the kale chips. I can’t dilly-dally around him, because I won’t get any!
There are lots of ways to eat and enjoy kale, this is just one of my favorites. Kale has some really awesome nutritional benefits. It’s an anti-inflammatory and loaded with beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and calcium. It is also believed to have anti-cancer properties.
So don’t be intimidated or grossed out by your greens. Give kale a try. Mmm kale…does a body good! 🙂