Posted by: Sylvia, aka Shucky | May 28, 2010

Kale Chips

These are very crispy, but I don’t advise using garlic, as it goes bitter, even with the low temperatures. Stick with the lemon juice and salt, or parmesan for flavouring the olive oil.

Kale Chips Recipe: Healthy, Crunchy Homemade Snack

by Joy McCarthy

Aside from the taste, here are some facts about why kale will make you joyous:

· Cancer prevention and detoxification: The sulfur-containing phytonutrients in kale activate detoxifying enzymes in the liver that help neutralize potentially carcinogenic substances.

· Excellent source of vitamins A (good for your eyes), C (antioxidant and immune support), K, B6 and manganese and a good source of dietary fiber and minerals

· Good source of carotenoids, especially lutein and zeaxanthin. These carotenoids protect your peepers similar to how sunglasses do and prevent damage from excessive exposure to ultraviolet light. Overall, kale is one of the most nutrient-dense foods you could ever eat.

I made these chips last week and tested them out on a few people who love Doritos and Ruffles and they were an absolute hit. It was extremely satisfying to know that I had converted them to kale chip lovers.


1 bunch of kale
Sea salt
2-3 tbsp extra virgin olive oil
1/2 lemon, freshly squeezed


Place the kale leaves into a large mixing bowl, pour the olive oil and lemon over the leaves. Mix together so most of the leaves are coated with the oil. Sprinkle with sea salt to your desired taste. You can add more after they are cooked if you like, so don’t go overboard with the salt.

Preheat your oven to 200 degrees Fahrenheit and spread the leaves out on a cookie sheet. Bake for two hours until the leaves are slightly crispy. Or alternatively, use a food dehydrator and refer to your manual for instructions. Enjoy immediately and, believe me, they are so good you won’t want to wait to try them.


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