My summer addiction is green, real green. Of my own confession, I hadn’t eaten much of that greenery before. A little, sure, but I just couldn’t get around why the leaf had such great hype around it. I mean, it looks like a gigantic ugly plant so why the heck would I stuff that thing in my stomach? Plus, as I’ve admitted in past posts, I’ve never been a huge fan of leaves.
But then I saw the light. I discovered how this unattractive vegetable was actually not so bad, and I figured out how to prepare it so that even my husband, the least green inclined person I know, could like the darn thing!
And so I present to you my kale chips. They are easy to prepare and even easier to eat. They will melt in your mouth so fast you’ll eat more than you would’ve ever thought you would have and you won’t even feel guilty about it because it’s a SUPER food: it hardly has any calories and it’s full of calcium, vitamins A, C and K, and minerals. And lets admit it, all the Hollywood stars crave and rave about it so why wouldn’t we follow their lead so that we all end up looking amazing like they do?
Super Food Kale Chips
1 big bundle of fresh kale
Olive oil in a spray can (you can substitute with 2 tbsp of olive oil)
Preheat your oven at 300˚F.
Remove the stems from the kale leaves. Break the leaves apart in medium size pieces or, keep them big if you like to make a big impression!
Spread the leaves out on 2 baking sheets and spray all over with the olive oil. Sprinkle with salt.
Place in the oven in the middle position and cook for about 15 minutes. You want the leave to be super crispy and you want them to stay green. If they become brown or dark, they will be a little bitter. If you see that certain leaves are be ready but others not, you can take out a few at a time. Enjoy with anything grilled on the BBQ!
Note: If you’re really into these you can make a big bunch and store them in an airtight container. They’ll stay good for a full week!