Kale "Chips"

I'm not sure if everyone is familiar with Kale.  It is a leafy cabbage, either green or purple, but most commonly green.  Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin & calcium.  Also found in kale, sulforaphane & indole-3-carbinol, both boosts DNA repair in cells & blocks the growth of cancer cells!! I have not eaten Kale very often as it is tougher than most cabbages, harder to chew & in my opinion bitter.  So after stumbling across this recipe for Kale "Chips" I was quite intrigued that I had found a recipe for a horrible vegetable that may actually taste good!! Kale is a fall vegetable & will typically be more cost effective around this time of year.  When I bought it for the first time in July, it was $3.98 a bunch at HEB.  Today it was $0.92 each!!  So of course I loaded up! Kale can also be frozen and thawed at a later time.  Doing so actually brings out the sweetness!

Kale "Chips"

1 bunch kale
1-2 tsp olive oil
pinch salt
pinch granulated garlic

Preheat oven to 350 degrees.

Line a baking sheet with parchment or wax paper.  Cut the leafy part of the kale off of the large stems.  Tear each leaf into a somewhat bite-sized portion, around 2-3" pieces.  Wash & pat dry with a kitchen towel.  In a large mixing bowl, add the kale & olive oil.  Toss until all pieces are covered with oil.  Place kale pieces on lined baking sheet in a single layer.  LIGHTLY dust with salt & granulated garlic.  (Baking kale brings out it's salty flavors.  Do NOT add to much salt!)  Bake at 350 degrees for 10-12 minutes.  Remove from oven and move pieces to a serving plate.  Serve warm or cooled.

Serving: 1 cup   75 cal   4g fat    2g fiber   2g protein