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RECIPE – Baked Kale Chips

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I never quite understood why some people are so turned off by greens. I loved greens as a kid and I even love brussel sprouts  ! And since I started dieting again to make way for summer 2012 I wanted to detox and get that beach body. But I love chips especially when I’m watching the tube. My mouth craves something crispy and salty. I know that tons of people has been doing this for years while surfing online. But when I saw how expensive it was for a bag ($6) at my local Planet Organic for a bag of Kale Chips, it finally pushed me over the fence to head over to actually buy a bunch of kale and bake it myself to make this baked kale chips recipe. So Easy.
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Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium. It also boasts potent anti-cancer properties when chopped or minced. I could eat loads of these and not feel dirty about myself. No longer are the days of eating 10 chips and rushing off onto the pavement for a 5K run. These rustic greens (or purple if you can find them) are simple to prepare. Wash them well, de-stem the kale (because it is too tough to eat), cut or just rip the leaves off. Toss gently with some olive oil and bake until crisp. Sprinkle some cracked black pepper and kosher salt to taste!
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Kale crisps reminds me of the fried spinach they normally serve up beside Szechuan Chilli Chicken. Crsip. Crackly. Crunchy. Seriously light. Baking kale transforms the original dense bitterness to something sharp and likeable. Perhaps start baking more kale when you find your kid dodging the dinner table!
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Prep Time:        10 mins

Cooking Time:   20 mins

 

Ingredients

1 bunch kale

2 tablespoons olive oil (lightly toss, do not soak!)

Crached Black Pepper

Kosher Salt to taste

Cajun Salt or Paprika if desired

 

 

 

Method

Preheat oven to 350F.

 

Wash and dry the kale leaves. Remember to pat dry as thoroughly as possible.

Remove and tear leaves from rib and into bite-sized pieces

Place pieces onto single layer cookie sheet lined with parchment.

Brush or sprinkle leaves with olive oil.

Bake each side for 10 mins or until crispy

Sprinkle salt, pepper or Cajun to taste.

Cool down at room temperature

 

 

TIP: If you are a fan of popcorn, you can also take a couple pieces of the baked kale, crush them in a mortar and pestle and sprinkle them onto your popcorn or favourite comfort food! Or even in your bowl of instant noodles!

 


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