Daphne’s Friday life hack: Make kale chips for $2 versus paying $6September 28, 2018
Kale is one of those power foods that is full of nutrition and is low in calories. It is what I call a “good-bang-for-the buck” food. While Kale is considered a “super food,” it’s not the most appealing or best tasting leaf.
Raw kale often has a bitter, tough taste. But, if you season it, cook it or bake it, the texture of the leaf softens, the taste increases and the power-house nutrition is still there. It’s a win-win!
One of my favorite ways to enjoy kale, it to make kale chips.
Here is what you need:
– 2 to 3 bunches of Kale. It can be any type.
– 2 Flat baking pans
– 1 to 2 tsp. of Olive oil or Avocado oil
– 1 tsp. Sea salt
– 1 tsp. Garlic powder
– 1 tsp. Oregano
– 1 tsp. Turmeric
Wash the Kale thoroughly. I wash them in the sink by filling the sink about half way with water, just enough to cover the kale leaves, and add about 1/4 cup distilled vinegar. The reason you’re washing the kale is to remove all of the dirt and possible chemicals used during growth. After that rip out the veins on the kale making them leaves without stems.
Pre-heat the oven to 300 degrees.
Then spread out the kale leaves in a towel or use a salad spinner and wait until all leaves are complete dry. This is very important! You need the leaves dry in order for the ingredients to stick.
Once the leaves are dry, take your flat baking sheets and spread out the leaves evenly. Then spray them with olive, coconut or avocado oil. You want just enough oil to coat each of the kale leaves so the spices will stick to them.
Make sure when lining the kale leaves on the pan to give them enough room so they won’t bunch up when baking.
Take your salt, oregano, garlic powder and turmeric and gently coat each leaf. I find it easiest to mix the seasonings together beforehand and lightly sprinkle it across the pan.
From here place the baking sheets in the oven for about 15 minutes. You’ll notice the leaves get a bit darker and crisper. Turn each leaf over and cook for an additional 10 to 15 minutes. You want them crisp not burnt.
Take the kale leaves out and let them cool on the counter. You don’t want to put them into a container right away because the moisture will cause the kale to become soggy. That’s not the best way to eat them!
Once everything is cool, try your delicious chips! If you want to store them, put them in a tightly sealed container or a plastic bag.