One of my favorite snacks to make are kale chips. They are easy, super inexpensive and have a great crunch to them. Most people (especially my family) balk at my strange health creations in the kitchen, but this turned out to be a hit. Who knew something, so familiar as a garnish, would make a great snack high in antioxidants? I promise, they really do taste good.
When baked, the kale contains high amounts of vitamin K, vitamin C, vitamin A, and dietary fiber. These antioxidants fight free radicals, which reduces aging, heart disease and cancer. I also like to add a little Parmesan cheese, which is one of the healthier cheeses. It’s a low fat, high protein source that is easily digestible. Parmesan also has its fair share in essential vitamins and minerals.
Prep time: 10 minutes
Cook time: 15 minutes
- One bunch of fresh kale
- Two table spoons of Extra Virgin Olive Oil
- ¼ tablespoon of fresh ground pepper
- ½ teaspoon of sea salt
- ½ cup of shredded Parmesan cheese
- Set the oven for 350 degrees and let it preheat while you prepare the kale.
- Shred the kale into bite size pieces. Be sure to separate the dark, leafy portions from the stem.
- Place the kale pieces into a gallon sized Ziploc bag. Add the Extra Virgin Olive Oil, salt and ground pepper. Shake until the ingredients are well distributed.
- You may now add your chips to a large cookie sheet. Make sure the kale isn’t touching, so the chips won’t stick together.
- Sprinkle the Parmesan cheese on top of each chip, ensuring not to get too much on the cookie sheet.
- Place the sheet in the oven and cook for 10-15 minutes. You will want to keep a close eye on them because they are fragile and can burn easily. Once they are at your desired crispiness, take them out and let them cool for a few minutes.