Kale Chips!

A BOWL OF KALE CHIPS

I guess I spend a good bit of time thinking about snacks, because I love ‘em. Well, I love the good ones, not the bad ones, and unfortunately, even the ‘all-natural’ ones from my dear grocery store can be secretly terrible. You just have to read the back. Anyways, snacks. This little (and very quick) recipe has been a favorite of mine this summer: kale chips.

It might be a bold statement, but I am quite in love with kale, and it’s been going on for a while. Kale is known as the ‘queen of greens’ and rightfully so. With one of the highest offerings of vitamin K, this leafy love can help prevent bone fractures, bone loss, artery calcification; lower cholesterol and strengthen eye-sight; and protect against liver and prostate cancers. It has been known also to reduce the occurrence of breast and ovarian cancers. (Not to mention kale’s high levels of vitamins A, C, B6; manganese, dietary fiber, calcium, copper, and potassium.) How can you fight me on a chip that offers you this?

While kale boasts high levels of antioxidants, sulphur-containing phytonutrients, and lutein and zeaxanthin compounds (eye-health), my heart jumps over the vitamin K treats – and they’re worth expanding on. Vitamin K, according to a study in the American Journal of Clinical Nutrition, can reduce the overall risk of developing or dying from cancer. Yes, cancer. Vitamin K contributes also to normal blood clotting and bone health because the Gla protein osteocalcin, when fully carboxylated by vitamin K, allows for the binding of calcium to the bone matrix. This is the stuff of strong bones; forget milk.

My kale recipe would be lacking without some of my super foods, so I include flax and chia seeds…with a few other treats. It’s quick. They’re delicious. And as always, they’re good eats.

Snackin’ Kale Chips

Ingredients:

•1 bunch of kale

•1/2 lemon

•1 Tbsp. maple syrup

•1 tsp. sea salt

•2 Tbsp. olive oil

•1/8 cup sesame seeds

•1/8 cup of chia/flax seed mix

Directions:

1. Preheat oven to 200 F.

2. Wash kale thoroughly and spin dry, trying to remove as much water as possible.

3. Tear kale away from stem. Each kale leaf should be torn into about 6 or eight pieces

4. Place all ingredients except for the kale into a bowl, whisk together.

5. Add the kale and mix together with your hands, gently massaging the leaves with the dressing.

6. Lay kale out on a cookie sheet and place in oven. Set timer for 30 minutes.

7. At 30 minutes, remove from oven and gently unstick kale from pan and replace for another 10-15 minutes until kale is dry and crispy.

8. Allow to cool. They stay for about a week.

From our contributing writer, Autumn Todd. Contact us via facebook if interested in contributing!