“The new beef,” “the queen of greens” and “a nutritional powerhouse,” these are all the different ways you can refer to kale. Contrary to popular belief, kale is loaded with health benefits. Not only is it low in calorie, high in fiber but it has zero fat. Plus it’s high in iron, calcium, and Vitamin K, A, and C. It’s filled with powerful antioxidants, is an incredible anti-inflammatory food, and is great when it comes to cardiovascular support. Moreover kale is a perfect detox food.
There are tons of ways you can consume kale as well, don’t just think that it belongs in a salad because it’s a vegetable! Add it to a smoothie, to your burger, in a soup, and best of all, make kale chips. (See the photo below, these are tasty dehydrator kale chips that you have to try.) However we’re going to focus on a different kind of kale chip recipe!
Quick Tips To Make The Best Kale Chips
Keep The Leaves Large: The trick is to tear away the stems, but to keep the leaves a fair size. Once you start baking, they’ll shrink as they’re dehydrated so keep them large.
Load Up On Topping: Put on way more toppings than you think. Go heavy with a nut or seed coating, they’re seriously delicious!
Mind The Flavoring (it Concentrates): As you’re dehydrating the liquid our of the kale, it’ll concentrate the flavor. If you use salt, lemon juice or vinegar, be cautious of this.
Single Layer: Use baking sheets or a dehydrator tray, but keep your kale in a single layer so there will be even crispness. Kale chips won’t taste very nice at all if soggy!
Use Parchment: Doesn’t matter if it’s a baking sheet or dehydrator tray, line it with parchment paper in order to keep the kale chips in tact when you remove them from the oven.
Keep Temperature Low: Cook the kale chips at the lowest temperature possible when using your oven. It does take time, but be patient.
Eat Them Straight Away: While you can store kale chips in an airtight container, if there’s any humidity, they will turn limp quickly. Best to eat them straight away!
Oven Baked Lemon Kale Chip Recipe:
Prep time: 5 Minutes ** Cook time: 20 Minutes
A crunchy and low-glycemic snack that will fill you up and better yet, it’ll curb sugar cravings. Let’s get started!
– 1 head of kale
– ½ a lemon juiced, or about 2 tbsp
– 1 tbsp olive oil
– ½ tsp sea salt
1. Preheat the oven to 350F.
2. Pull kale from stem, wash and then pat it dry with a clean towel.
3. In a large mixing bowl, use your hands to mix the kale, lemon juice, olive oil and sea salt together.
4. Lay the kale out in a single layer on a parchment-lined cookie sheet. Bake for 15 minutes. Check to see how the kale chips are coming along. If they are still soft, continue to bake, check every 5 minutes until they’re crispy.
5. Allow to cool. You’ll be devouring kale quickly and many times from now on – enjoy!