Although kale is in season during the winter, I recently started buying it again at the Co-op because I felt like I needed to add more dark greens to my diet. Kale is a superfood–a great source of vitamins A, C and K, as well as beta-carotene, fiber, iron, calcium, and lutein, to name a few. Plus it’s delicious and can be prepared in so many ways, these chips being my most recent addiction:
- 2 bunches of kale
- 4 tablespoons of olive oil
- Sea salt
Preheat your oven to 275°F. (If you have a dehydrator, you can preserve even more nutrients by dehydrating at 115°F for about 8 hours)
Rinse and dry the kale. Next tear the leaves into big pieces, making sure to remove the thick stems. Toss in a bowl with the olive oil and then arrange them in a single, non-overlapping layer on a baking sheet. Sprinkle with sea salt, then bake for about 20 minutes or until nice and crispy.