One of the healthy eating inspirations that came our way last month was from the research of Dr. Terry Wahls, a physician who was diagnosed with Progressive Multiple Sclerosis and worked her way back to health by transforming her diet. While I’m not so sure, Dr. Wahls would be so excited about how we make our kale chips, I’m certain she would applaud our effort to actually eat kale.
Kale is a leafy green vegetable much like collared greens and cabbage. Its strong taste definitely takes some getting used to, but the fact that it’s loaded with great vitamins, minerals, and cell repairing chemicals makes it much easier to stomach. In addition to the kale chips that we make, we also dehydrate it and use it like parsley or spices in soups. No matter how you use it, it’s a great addition to your diet.
Totally Terrific Kale Chips
Prep Time: 5 minutes (15 when the kids are helping)
Bake Time: 10-15 minutes
3 cups of fresh kale (washed and dried thoroughly)
1/2 T extra-virgin olive oil
1/2 t salt or seasoned salt
1/4 t garlic powder (optional – we usually leave out because the seasoned salt is enough)
Preheat oven to 375 degrees. Place the kale leaves on a parchment paper covered cookie sheet. Make sure all hard stem parts have been removed. Drizzle olive oil over the leaves and dust with salt and garlic powder. Bake for about 15 minutes or until the edges of the leaves start to brown.
We like eating them fresh from the oven and find that they’re a great addition to lunch. They do not, however, remain crispy for more than 45-60 minutes, so eat up!
The best part is that the kids eat them too and are just fine with the potato chip alternative. I like knowing exactly what it is they’re eating – and that it’s healthy. Snacking has never been so much fun….except for when we make homemade gummies or Tummy Yummy Yogurt or blueberry ice pops or….