kale is a fantastic leathery green in the mustard family, Brassica oleracea. a true nutrient powerhouse, kale is full of vitamins (A & C in high doses), calcium, iron, antioxidant carotenoids and anti-cancer constituents. it’s also worthwile to mention kale is number 11 in the ORAC (Oxygen Radical Absorbance Capacity) scores for the Top 11 Antioxidant Foods (per 100 grams). alternatively, if you don’t prepare it correctly (minimally a light steam & eaten w/ a fat source), it is less beneficial due to the concentration of oxalic acid. that said, have your kale and eat it too!
crunchy kale chips- 2 taste variations!
1 bunch kale, de-ribbed & torn into bite size chunks
1 Tbl coconut oil
2 tsp curry powder or garam masala
2 tsp flax seeds
big pinch of sea salt or a couple shakes of tamari
OR
1 bunch kale, de-ribbed & torn into bite size chunks
1 Tbl olive oil
1 tsp toasted sesame oil
2 tsp sesame seeds
big pinch of sea salt or a couple shakes of tamari
Preheat oven to 350 degrees. rinse kale. spin dry in a salad spinner or pat dry w/ a towel. place kale in a bowl, if using spices or salt sprinkle over the kale first & mix well.
add the oils and seeds and mix again till well incorporated and the kale is shiny w/ oil.
Spread your kale mixture onto a large cookie sheet and place in the oven. cooking time will vary a bit, 10-15 minutes. midway thorough, partially remove the pan & tousle the kale around to give it an even toast. at 10 minutes, check on the kale. if it goes “crunch” when you take a sample bite, it is done, if no crunch throw it back in for a few more minutes.