If you asked me if I wanted Kale Chips 4 weeks ago, I would’ve laughed and said “No, thanks!” Then we ventured down the path of the 21-Day Purification Program and I realized that I like to snack. I think many people can relate to that. All of my go-to snacks were either limited in quantity or completed eliminated for the 21 days. Luckily, Dr. Matt made some kale chips and I was intrigued. They were delicious! I was amazed how they helped fulfill my desire for salty flavor by sprinkling Himalayan salt on them while they baked. They melt in your mouth and leave you feeling guilt-free…the perfect healthy snack choice!
What does Kale have to offer? Kale is one of the most nutrient-dense vegetables available. It’s in the cabbage family and can be found green or purple and flat or curly. Kale supports cardiovascular health and is naturally anti-inflammatory. The variety of nutrients include the following:
- vitamins A, K, C, and B6,
- minerals Manganese, Calcium, Copper, Potassium, Magnesium, Iron
- Omega-3 fatty acids
- Antioxidant flavanoids Quercetin and Kaempferol
- Antioxidant carotenoids Lutein and Zeaxanthin
Let’s make some Kale Chips!
- Preheat oven to 350 degrees. Either line a cookie sheet with parchment paper or spray lightly with Extra Virgin Olive Oil.
- With a knife or kitchen shears, carefully remove the leaves from the thick stems. Tear the leaves into bite size pieces. NOTE: once baked, the kale chips crumble easily so bite-size pieces is key!
- Sprinkle lightly with Himalayan salt if desired.
- Bake until edges are brown, but not burnt. Approximately 10-15 minutes.