Kale and Hearty

Everyone loves crispy, salty snacks, but everyone also knows that they are not usually the healthiest choice. But have you tried kale chips? They’re as tasty as potato chips, but much better for you. Kale, a member of the cabbage family, is a source of many vitamins, minerals and anti-oxidants, including vitamins A, C and K, calcium, lutein and beta-carotene.

Kale chips are easy to make. They make a great snack, or accompaniment to summer foods like burgers and salads.

Take a bunch of kale, cut away the stems and discard, and wash and dry the leaves. Tear them into larger-than-chip-sized pieces (they shrink). Drizzle very lightly with olive oil, add a sprinkling of sea salt (or other seasoning) and toss with your hands to mix.

Spread on a baking sheet; bake in a 325˚ oven for about 10 minutes or until lightly browned at the edges and crisp.

Or, if you’re reluctant to heat up the house with the oven, you can cook them in the BBQ just as well: put the leaves on a baking sheet or in a grilling basket and cook them on a medium-hot grill for a few minutes, stirring partway through so they crisp evenly.


from this. . .

to this, in about 20 minutes

– Barb


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