Kale is a wintry green leafy vegetable; it is one of the best sources of Vitamin K available and is also packed with iron. Baking it into chips creates an easy appetizer for guests to grab a handful of while socializing during a holiday party! Remember that the kale will darken to a purple-brown color when baked.
Preheat oven to about 375 degrees. Use about 1 salad spinner’s worth of kale (which is about one stuffed grocery store veggie bag). Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets. Drizzle with about 2 tsp. of olive oil. Use a brush to coat the leaves or use an olive oil mister. Add a sprinkle of kosher salt.
In addition to a little salt, sprinkle with your choice of additional seasonings like Parmesan, Asiago, garlic powder to satisfy those savory cravings or some cayenne pepper for a kick!
Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.
Calories 15 Sodium 14 mg
Total Fat 4 g Potassium 0 mg
Saturated 3 g Total Carbs 3 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 1 g
Cholesterol 0 mg Vitamin C 67%
Calcium 5% Vitamin A 103%
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