I love to cook, and I love to find new ways to sneak the healthiest foods into my husband and son without them complaining. A recipe I found recently is perfect for this cause: Kale Chips.
Kale is a super healthy green leafy vegetable. I usually like kale, but it can sometimes be chewy and/or stronger in flavor than I prefer. I found a recipe that basically makes kale “chips” by roasting the leaves of kale until they get extra crispy. When you crunch down on a leaf, it’s like eating kale scented air with a little salt. So good, so healthy, and everyone liked it in my house. (Even my picky eater and multiple food allergy suffering toddler!) Hope you love it, too!
1 head kale, stems removed and cut into large bite size pieces
Braggs Amino Acid or Salt
Preheat the oven to 350. Toss kale leaves in enough olive oil to coat each side of the leaves. Arrange in one layer on a baking sheet. Spray with Braggs or sprinkle with salt to taste. Bake for 12-15 minutes, turning once after about 8 minutes. If they are still a little flexible, cook for a few minutes longer. When they are done, these leaves are crispy and just melt away in your mouth.