So instead of denying myself the pleasure of the crispy, salty snack, I have been making and eating kale chips. Kale is high in beta carotene and vitamins A and C and a great source for calcium when avoiding dairy.
These crispy chips are low in fat and calories, high in flavor and most importantly, it satisfies my craving for anything fried, crackly and salty.
Spicy Garlic Kale Chips
1 bunch lacinato kale (also known as dinosaur, Tuscan or black kale)
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
sea salt to taste
- Preheat oven to 250˚F.
- Wash and dry the kale leaves. Remove the center rib completely and place the leaves in a large mixing bowl.
- Drizzle the olive oil over the kale leaves and toss to coat evenly. Sprinkle the garlic powder, red pepper flakes and black pepper over the leaves, making sure each leaf is evenly coated.
- Arrange the leaves in a single layer on 2 large baking sheets and sprinkle evenly with fine sea salt.
- Bake the kale until crisp, about 30 to 40 minutes depending on the humidity.
About 1 cup of kale chips contains 45 calories, 1 gram of total fat
- kale or borecole is related to the cabbage family including broccoli and cauliflower
- kale is very high in beta carotene (provitamin A), vitamins C and K along with sulforaphane (an anti-cancer chemical) and is a good source of calcium and lutein
- raw, steamed or quick sautéing the kale will preserve most of the nutrients
- kale is a winter staple of many cuisines, especially in Asia and Europe
- quickly freezing kale leaves before sautéing removes the bitterness and makes the kale more tender