Kale chips - the green juice drinking, activewear-wearing cousin of the potato chip.
Whenever you have a surplus of kale, making kale chips is an excellent way to make a sizable dent in your pile. Crispy and salty, they make a delicious savoury snack, where one is never enough (until the whole bowl is gone).
We have a number of varieties of kale growing in our garden – cavolo nero or italian, red russian and curly kale. The curly kale is one of the most common types you’ll see sold at the supermarket, identifiable by its tough fibrous middle stalk and tight ruffled leaves. When making kale chips, simply remove the leaves off the middle tough stalk, tear into smaller pieces, season, and then bake in the oven until crispy. They don’t take too long to prepare – from garden to plate, they’ll be ready in less than 20 minutes.
Kale houses a plethora of micronutrients, which are tiny, yet super powerful, nutrients needed in smaller amounts for good health. Out of these, it’s particularly high in vitamin K, critical for blood clotting; vitamin A, great for immunity and skin; and vitamin C, a powerful antioxidant, with a single cup of raw kale well exceeding the RDA (recommended daily intake) for each.
Like many leafy greens, given its very low calorie content this makes is one of the most nutrient-dense raw foods you can eat. It is lovely in salads (make sure to “massage” it first to help weaken the fibrous plant walls – google this), in smoothies, or tossed into soups and hearty stews.
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