If you have been following my blog for any length of time you might have noticed that my posts have become a little infrequent lately. The reason is that my extra bandwidth (if there is such a thing for a mom of young children) has been taken up by something else. Something very exciting. I am now the co-founder (along with 5 amazing Registered Dietitians) of a private practice nutrition counseling business, Pacific Nutrition Partners. Many hours of love, sweat, and snacks have gone into the creation of our business, and I am so proud to be a part of it. The down side is that I have had less time for The Wholesome Fork. But never fear, I will keep posting recipes here. Like this one for crispy kale chips. They are incredibly easy to make and are perfect for when you want something crunchy to munch on … like when you’re sitting in a (new) business meeting!
Kale really is a nutritional powerhouse. One cup of chopped kale contains more than 600% of your daily vitamin K, 100% of your daily vitamin A and C, 10% of your daily calcium, and 7% of your daily magnesium requirements in just 33 calories. It is also high in fiber and antioxidants. But unlike some other leafy greens, kale is low in oxalate, a substance that can bind to minerals and stop them from being absorbed by your body. These kale chips are a great way to include more of this nutritious vegetable in your diet. And they make a wonderfully healthy salty snack for when you have the munchies. What are your favorite snacks to munch on?
- 10 ounces kale (ribs removed)
- 1 tbsp olive oil
- ¼ tsp salt
- Preheat oven to 350F (180C).
- Cut or tear the kale into bite-sized pieces.
- Wash the kale and dry it well.
- Put the kale in a large bowl and add the olive oil and salt.
- Massage the oil into the kale.
- Place the kale in a single layer on a large baking sheet and put it in the preheated oven.
- Cook for 10-13 minutes until crispy and slightly brown at the edges (make sure it doesn't burn).