Let’s face it; there are times when we can get our good bad food and also intake nutrients. I have tried several commercial kale chips, but I think my homemade ones are just as good and half the price.
Kale does so many good things for our body. Kale can help lower our cholesterol, act as a detoxing agent, contains antioxidants, helps with inflammation and gives many, many other benefits. My grandmother knew what she was saying when she told me to eat my greens. And Kale tastes great! Try my zesty and spicy kale chip recipe-
Carol’s Kale Chip Ingredients and Steps
One bag (16 oz.) of fresh kale
One tablespoon of lemon zest
One tablespoon of lime zest
One teaspoon of white pepper
One teaspoon of sea salt
One tablespoon of olive oil
Rinse the kale and try not to bruise it. Let it air dry on a paper towel. Preheat the oven to 375˚. Line a cookie sheet with aluminum foil.
Once the kale dries, toss it in the olive oil. Then gently toss in the sea salt. Line the kale leaves on the cookie sheet. Try not to overlap them. Use the entire bag. Kale does shrink and you want a decent sized portion.
Sprinkle the pepper, lime zest, and lemon zest evenly over the kale. Cook for about 10 minutes. I shake the pan, and then re-sprinkle more pepper and zest. Watch the oven carefully as different sized kale cooks at different rates.
You want it crisp, not burnt. I keep homemade chips in the refrigerator; however, this recipe will not make a lot of kale. The results will be determined by the kale size. But you could probably get about 1 cup of kale chips with this recipe. They will crisp up like commercial chips, and taste a thousand times better.
Enjoy Carol’s kale chips and do not be afraid to experiment with different toppings such as garlic, onion, jalapenos, or sprinkle fresh squeezed orange juice on them. However, you fix them, enjoy them!