Kale Chips

By pattie_d

Turns out kale is just as beneficial for your brain as it is for your ticker. In a 25-year Harvard study of more than 13,000 women, participants who ate high amounts of vegetables experienced less age-related decline in memory over the years, and leafy greens such as kale were among the most impressive. Try braising kale with a bit of olive oil, garlic, and 1/3 cup water or low-sodium broth for a delicious side dish with dinner, or bake off a batch of my crispy kale chips.

Ingredients

• 1 large bunch(es)Kale

Details

Servings 1
Preparation time 5mins
Cooking time 15mins
Adapted from joybauer.com

Preparation

Step 1

Preheat the oven to 400°F. Coat two large baking sheets with oil spray. (The chips will be crispiest if baked directly on the baking sheet, without aluminum foil.)

Trim the stem ends off the kale and cut or tear the leaves into 2-inch pieces. Divide the kale pieces between the two baking sheets and spread them into a single, even layer. Liberally mist the kale with oil spray and lightly sprinkle with salt. Bake for 8 to 10 minutes, or until the kale is crispy to the touch and the edges are beginning to brown.


Calories: 35
Total Fat: 0.5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 150 mg
Total Carbohydrate: 7 g
Dietary Fiber: 1 g
Protein: 2 g
Sugars: