Kale is somewhat of a nutritional powerhouse. It’s a leafy green vegetable in the Brassica family, which includes Brussels sprouts and cabbage. The main three types of kale are curly, dinosaur (Lacinato), and ornamental. Kale is loaded with vitamins K and A and is a good source of vitamin C. One reason you should make kale a regular part of your diet is that its risk-lowering benefits for cancer have recently been extended to at least five different types of cancer: bladder, breast, colon, ovary, and prostate.
You can use kale in dips, soups, stir-fries, and even as snacks, such as in this recipe.
Crunchy Kale Chips
6 cups kale, ribs removed and torn into bite-size pieces
1 tablespoon extra-virgin olive oil or coconut oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
Preheat oven to 400 degrees. Lightly oil an 11 x 17-inch baking sheet. Place kale in a large bowl, and add olive oil, garlic powder, and salt. Use your hands to incorporate into leaves so that they are well coated. Spread leaves on baking sheet. Bake 12-15 minutes or until crispy.
- You can also cook these chips in a dehydrator for 2-3 hours at 135 degrees (or until crispy).
- Use 1/2 teaspoon Taco Seasoning or chili powder instead of garlic powder; omit salt.
- Store unused portions in an air-tight container. To reheat, place in a 400-degree oven for about 5 minutes to make crispy.