While some battle their sweet tooths (teeth?), I have a minor obsession with foods that are crunchy and salty. Luckily when I was living in L.A., I discovered a healthy solution to this addiction: baked kale chips. When you bake kale, it shrinks and becomes incredibly thin and crispy, much like a chip.
Kale is one of those super foods that people don't eat often enough. It's a leafy green vegetable similar to cabbage or collard greens. According to Wikipedia (the most accurate source of information there is), "Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.” That’s not to say that some of these vitamins may be sacrificed during the baking process, but I like to tell myself it’s just concentrated…
To make kale chips, cut the kale into bite-size pieces. Remember that it will shrink in the oven. Then sprinkle with salt and pepper (to taste) and drizzle with a little olive oil. If you want some extra flavor, add a tiny bit of apple cider vinegar (or any vinegar you have).
Spread out onto a baking sheet but take care not to overcrowd the pan or it will steam instead of bake. Bake in the oven at 350 degrees for 10-15 minutes until they are crispy but not burnt. Allow them to cool before placing in a bowl or they will lose their crispiness.
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