Taste Life Blog

Kale Chips

You will be done turning up your nose at kale after you bake up a batch of these tasty crispy healthy “green things” as my nephew Stevie Ray calls them. This is a great healthy alternative to potato chips. If you want to surprise your guests and family this is your “go to trendy” GUILT free snack.  Bake up a batch of these tasty alternatives to potato chips.

Kale costs about a dollar a bunch, less money than a box of “guilty chips” and literally bursting with nutrition. Eating kale can lower your risk of at least five types of cancer – bladder, breast, colon, ovary and prostrate. And, it is also recognized as helping your body’s detoxification system. There are over 45 flavonoids in kale with the top two kaempferol and quercetin helping your body with oxidative stress and inflammation. What is NOT to like about kale?

• 1 bunch of kale
• 2 tablespoons of olive oil
• Salt

Wash and dry each leaf. Cut center stem from kale leaves. Cut each leaves into small pieces. Place small leaves in large bowl and toss with olive oil. Space evenly on a cookie sheet, sprinkle with salt. One bunch of kale yields about two cookie sheets of kale chips. Bake at for 12 to 15 minutes 375 F or until edges just begin to turn brown.

My wonderful dietetic intern Whitney R. Kline, RD, who is working on her Master’s Degree  in Nutrition and Culinary Entrepreneurship at  Saint Louis University loves kale and writes:

First, the culinary student in me loves kale for its versatility. Lately I’ve been wilting it into pastas, braising it with some pancetta and a touch of apple cider, or massaging it with lemon juice and olive oil then tossing it with dried cranberries. Second, the nutrition student in me loves kale for its nutrient content. In less than 20 calories, ½ cup cooked kale provides 100% RDA vitamin A, nearly 50% RDA vitamin C, and a hefty 650% RDA vitamin K. Bring on the paper cuts. Finally, the college student in me loves kale for its price and heartiness. An entire bunch costs less than a dollar, and can last in my crisper for weeks without the slightest droop.

While in confession mode, I must also admit to bypassing kale and other assorted greens for most of my life, partly due to their unfamiliarity, but mostly due to my dread of awkwardly stuffing the entire leafy bunch into a tiny plastic sack in the middle of the produce aisle. It is now a feat I look forward to- stuffing two, sometimes three bunches into my bag. Given the inestimable virtues of this leafy green, it is one food jag I hope never tires. Whitney

When she is not busying being a dietetic intern Whitney enjoys ..cooking, roller blading, and thrifting.