Kale Chips

I made kale chips tonight. This was my second time with a few changes that I'll note in the recipe. Before I get there, let me describe kale.

Many of you may be asking, "What exactly is kale?" I know I did the first time I heard about it. Kale is a highly nutritious green vegetable that is called a superfood. It has powerful antioxidant and anti-inflammatory properties. And if that isn't enough, kale contains indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.

So in my quest to learn how to do things with this wonder veggie, I made my way to my local produce section and discovered there are many different varieties of kale. Some of it is curly and coarse, while other types have smooth leaves.

I found curly, coarse kale to be chewy with thick stalks. (Not my favorite, but to each his own.) As of tonight, I've decided I prefer the smooth leaves as they are easier to eat. I think it is all a matter of preference.

So let's say you have a hankering for a salty potato chip. You could grab a bag and beg for forgiveness later. OR you could grab some kale chips and not feel one tig of guilt. You see, one cup of kale chips equals about 45-60 calories, 3-7 grams of carbs, 1-3 fat grams and 1-4 grams of protein.

How do you get kale chips? Well, if you have a thick wallet and a store like Whole Foods nearby like I do - you could buy them pre-made. OR you could easily make them.

Here's the recipe:

• Preheat oven to 350-375 degrees.
• Cover your cookie sheet with parchment paper*.
• Thoroughly wash, dry** and shred one bunch of kale. (Be sure to remove the stalks.)
• Wisk together two tbsp. apple cider vinegar, one tbsp. olive oil and some sea salt.
• Fill a large ziploc bag with with the shredded leaves.
• Pour mixture into baggie filled with leaves.
• Shake the leaves and mixture around, ensuring to get them all moist.
• Pour one layer of leaves from baggie onto parchment covered cookie sheet.
• Bake for 15 minutes.
• Use spatula to turn leaves over and cook for a few more minutes until crispy.
• Repeat process until you use all the leaves.
• Enjoy!

*Parchment paper is a key. I tried tin foil before and it didn't work quite as well.
**I bought my first salad spinner and found it to be the best tool for washing and drying the leaves.

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