Directions
If you belong to a CSA like I do, you may be inundated with greens right now. This week I received collards, kale, lettuces, mustard greens etc. Although I am using the greens in smoothies and salads, I am concerned I won't get to all of it- so I decided to make kale chips.
Kale or Collard Chips Are Easy, Healthy, and Crispy
Kale or collard green chips are easy to make and are really delicious. Some people find they enjoy kale or collards best as a crunchy chip.
Lay out on cookie sheet that has been covered with parchment paper and spray with olive oil spray and sprinkle with salt
Great Way to Get Kids to Eat More Greens
It is a great way for kids to eat kale! It makes a great after school snack or a healthy appetizer for kids to snack on while waiting for dinner.
Cut out the hard stems from collards andk
Does Baking The Kale Destroy the Nutrients?
I was concerned that baking the kale would deplete its nutritional benefits. However after some research, I found out that the heat does not affect the vitamin K( which is vital for calcium absorption) or the fiber content. Although it does affect the Vitamin C and Beta Carotene slightly, it doesn't destroy all of it. So, you still get most of the benefit and you are likely to eat more kale this way! Baking kale removes the water content and leaves you with a crispy delightful snack that everyone seems to love!
Make your Kale Chips Your Way
If the chips are too bland for you plain, you can certainly add seasoning before baking. In the past I've made Spicy Kale Chips for Cinco de Mayo. You can season with just salt and pepper or add some lemon or lime juice for a tangy flavor.
So, if you ever find yourself with too many greens like kale or collards- don't let them go bad-make kale or collard green chips.
Ingredients:
2 cups of kale or collards, de-stemmed and washed
2 Tablespoons of olive oil
1/2 cup lemon juice
Himalayan salt to taste
Directions
Preheat oven to 350 degrees. Wash and de-stem kale or collard greens. Place in a large mixing bowl. Mix lemon juice, olive oil, and salt. Pour over greens and toss. Pour off any excess liquid. Place greens in a single layer on a cookie sheet covered with parchment paper and bake for 10-15 minutes but watch carefully so it doesn't burn. Use two cookie sheets if needed . Do not put kale on top of each other.
