All hail this mighty green! The superfood of superfoods!
There’s a reason you were always told to eat your greens. Kale is one of the healthiest foods on planet Earth.
This curly, crunchy leaf is a member of the cabbage family and comes in several varieties.
Kale is a stellar source of Vitamin A, K and C. It is also very high in Vitamin B6, Manganese, Calcium, Copper, Potassium and Magnesium.
It is low in calories and contains good carbs, fiber and even a little bit of healthy fat and protein.
Rich in antioxidants, this dark leafy green can do wonders for the body. Studies reveal it may aid in lowering blood pressure, protect the heart, and have anti inflammatory, anti-viral and anti-depressant properties.
It also happens to be my favourite holiday detox food. Perfect for salads and soup, kale is a nutritious way to cleanse the body. But it can also be a savoury, addictive, healthy snack. Just add olive oil and heat, then you’ve got a tasty treat (ten times better than potato chips, and without the greasy, oily fats). Let’s get baking.
1 Bunch of fresh Kale
1 tbsp extra virgin olive oil
1 tsp sea salt (I’ve swapped sea salt for garlic salt once, also delicious)
a pinch of rosemary
a dash of basil
and a bit of cayenne pepper or a touch of chilli flakes if you enjoy spice
Preheat the oven to 325˚F and line a baking tray with parchment paper. You can also use a non stick tray if you have one.
Wash and rinse the kale thoroughly. With a cutting board and a knife, cut the end of the bunched stems and separate the stalks of kale.
Next, remove the leaves from the stem; you can cut with a knife or use your hands to tear the curly leaves into small bite sized pieces.
Place the pieces on the baking sheet and drizzle with olive oil, then sprinkle your seasoning.
Put the tray in the oven and bake for approximately 15 minutes. Keep your eyes on the kale chips, you want the edges to brown but not burn.
When they’re done, toss them in a bowl and munch away!
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