Lately I had been hearing a lot about kale chips. Chef's and nutritionists had been touting them as a great snack food. When Gwyneth Paltrow was on Ellen a few month's ago she was saying how even her kids love them. From what I've heard the crunchy texture combined with the savoury taste are a great alternative to potato chips.
Oxygen' nutrition editor Helen Vong whipped up a batch on the weekend and shared some with me. They were delicious. And as I tend to do, I've already started thinking of alternative ways to eat or prepare them. Topping my salad with them is first on the list.
Here's the recipe. Enjoy!
Kale Chips
Ready in 20 minutes Makes 4 servings
1 bunch kale
Olive oil spray or 1 tbsp olive oil
Lemon juice
Sea salt, to taste
1. Preheat oven to 400°F. Line a cookie sheet with parchment paper.
2. Use a knife to remove kale leaves from its thick stems. Tear kale leaves into bite size pieces and place onto cookie sheet.
3. Drizzle kale with oil and toss gently to mix. Sprinkle with salt and lemon juice. Cook for about 15 minutes, or until crispy.