Kale Chips

(From November, 2011 Newsletter Volume 7 No. 2)

This recipe is fun, healthy and kids even like them. Pretty simple to make as well. We love kale because it is a natural source of calcium and other trace minerals.

Ingredients for kale chips:

• 1 bunch Kale (about 12 small or 8 large leaves)
• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon Celtic Sea Salt
• Dash of Tamari, Braggs Aminos, Seasoning Salt or other favorite seasoning

Directions for kale chips:

Preheat an oven to 350 degrees F (175 degrees C). We use air bake cookie pans to put the kale onto.  Harvest, wash and dry the kale with a salad spinner (or it will take longer to bake).

Tear, slice or cut the kale leaf from the stem into bite sized pieces. Put them into a large mixing bowl. Drizzle kale with olive oil and sprinkle with seasoning salt. Toss until thoroughly coated then place the pieces single-layer onto cookie sheets and bake until crisp—about 15-20 minutes.

The edges will be brown but not burned, about 15-20 minutes.

We like them hot. They don’t last long, but if you make an extra-large batch you can store them in a zip lock baggie in the freezer. This bowl before baking was about 4 gallons of kale. They really shrink down, so you can eat a few and know that you’re really getting some concentrated nutrition.