- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- Preheat an oven to 350 degrees Fahrenheit. 2. Line a non-insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle the kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Create even more with kale in the kitchen. Read Recipes for Kale Snacks and Appetizers.
Reprinted with permission from Kale: The Complete Guide to the World’s Most Powerful Superfood © 2013 by Stephanie Pedersen, Sterling Publishing Co., Inc.
One of the most nutrient-dense vegetables, kale is the versatile superfood everyone is talking about—and eating! With Kale: The Complete Guide to the World’s Most Powerful Superfood (Sterling, 2013), Stephanie Pederson, a holistic health nutritionist, provides a one-stop resources for all things kale, including recipes for every meal, a helpful growing guide and tips on choosing and storing kale. Whether in a sauce, as a snack or on a mini pizza, kale is certainly one of the veggie world’s most-valuable-players. The following Baked Kale Chips Recipe is excerpted from chapter 6, “Small Bites: Kale Appetizers and Snacks.”
You can purchase this book from the MOTHER EARTH NEWS store: Kale
Baked Kale Chips Recipe
These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic. They’re also loaded with vitamins, minerals, phytonutrients, and fiber.