Thursday, September 13, 2012

Roasted Kale Chips

Every year, there is a new "it" vegetable:  a veggie that become crazy popular due to it being revealed as a nutritional powerhouse. Last year it was sweet potatoes; this year it is definitely kale. Kale is packed with vitamin K, vitamin A, and vitamin C, and has significant health benefits such as cancer protection and lowering cholesterol.  It is also a great source of potassium, iron, magnesium, calcium, and fiber.  Plus, it is super low in calories, making it a great diet food.  

However, unlike sweet potatoes, it can be a hard vegetable to love.  It can taste bitter, and the kale recipes seem a bit less inspired than the sweet potato recipes of last year.  Therefore I was stoked when I stumbled upon a recipe for Roasted Kale Chips with Salt & Vinegar on Pinterest.  The recipe is incredibly simple and quick, so I gave it a try.  It was fantastic!  The kale chips are delicious and satisfyingly crispy; very reminiscent of actual potato chips.  I couldn't, however, taste the vinegar at all in the chips, so next time I'm going to try doubling or tripling the amount of vinegar.  But honestly? It didn't need it! 


10 oz (~ 4 Cups) of Kale
2 Tablespoon Olive Oil
2-4 Tablespoons of Malt or Sherry Vinegar
Sea or Kosher Salt, to taste

1. Preheat the oven to 300 degrees

2. If using fresh kale, wash, pat dry, and cut the leaves from the stems. Tear leaves into same-size pieces.

3. Put the kale, olive oil, and vinegar into a large bowl.  Using your fingers, massage the oil and vinegar evenly into all the leaves so all the leaves are evenly coated.

4. Arrange kale in a single layer on a baking sheet and roast for 15 minutes; stir and flip, and roast for an additional 15 minutes or until crisp.  

5. Sprinkle with salt and eat!

TIP: The fresher the kale, the less bitter the leaves. So buy as fresh as possible and use quickly!

Nutritional Information
Per Serving (serves 4)
Calories: 93
Carbs: 7
Fat: 7
Protein: 2

**Original Recipe from Kalyn's Kitchen**

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