***The secret to making it perfectly crunchy is making sure it is bone DRY. I wash them immediately when I get home from the grocery store, dry, then lay them in paper towel before putting it in the refrigerator.
makes 2 servings
• 1 lb (2 bunches) kale, washed, stemmed, and thoroughly dried
• 3-4 Tbsp olive oil
• cumin, paprika, salt, cayenne pepper
(about 1/2 tsp of each, depending on your preference)
1. Turn over to low broil, and line a couple of baking sheets with parchment paper
[Side note: if you use aluminum foil to bake, DON’T!]
new study published in the International Journal of Electrochemical
Science has discovered that cooking with aluminium increases the risk of
developing Osteoporosis and Alzheimer’s Disease.”
2. In a medium bowl, mix the spices, salt, and oil. You want each piece to be glistening so that oil is covering most the kale leaves and that the seasoning is not at the bottom of the bowl. You can also taste a piece at this point. It shouldn’t be too salty, because the taste will condense in the final chip. Add more seasonings if you like (I love to pile on the cumin & cayenne!)
3. Spread the leaves in a single layer on two baking sheets for optimum crispiness.
Enjoy.. once you go kale you’ll never go ail!
Nutritional Fun Fact: It is low in Saturated
Fat, and very low in Cholesterol. It is also a good source of Dietary
Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and
Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K,
Vitamin B6, Calcium, Potassium, Copper and Manganese.