Curly Kale Chips
To many who are new to the world of kale, quickly roasting the dark leafy greens to make “chips” is a good introduction to it. Roasting kale– as with most vegetables– heightens the natural sweetness of the veggie; the crunch that roasting them imparts also makes this a perfect snack for any time of day. Incidentally, massaging the kale as recommended in this recipe is a useful step in nearly any kale recipe, as it softens the leaves and can remove some of the bitterness. After roasting, you can sprinkle with a little nutritional yeast to give these a vegan “cheesy” flavor and add extra protein, fiber, and B vitamins.
Key Nutrients: Vitamin K, vitamin A, vitamin C, fiber, calcium, potassium
4-2 cup servings
- 1 large bunch curly kale, stems removed, leaves torn into pieces
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon sea salt
- Pre-heat oven to 375 ° Fahrenheit.
- Toss kale in a large bowl with olive oil and sea salt, using your hands to massage the oil and salt into the kale leaves.
- Line a baking sheet with parchment. Place kale leaves on the parchment, careful not to overlap the leaves (you will probably need to roast in batches).
- Bake for approximately 9 minutes, or until the kale leaves are crisp but not burnt
Nutrition Facts (per serving)