Garlic Kale Chips
Finding a healthy, inexpensive, and family-friendly snack has always been difficult for me. I could navigate for hours in the supermarket aisles checking out product labels and not finding what I want. There are tons of options out there, but not necessarily healthy ones. Despite this, most products claim to be good for your health — swearing to be the most organic, the most natural, etc. Do not believe everything thing you read: The best treats and snacks are homemade.
Garlicky kale chips are, in fact, healthy and delicious—they are so easy and fast to prepare I bet this won’t be the last time you bake them. Kale is a famous superfood, but lately, there’s been some questioning of the leafy green. Some people claim that it may be poisoning you. So what’s it all about? Well, as a cruciferous vegetable, kale can easily absorb heavy metals from the soil it’s grown in, including thallium, a dangerous compound linked to disease in rodents. But what’s causing high levels of thallium in some examined kale plants is not produced by the kale itself, but is picked up from insecticide-laden soil and stored by the plant. How can we avoid consuming these toxic metals, then? By eating organic green veggies. Don’t miss out on all the amazing benefits kale has for us: It’s ant-inflammatory, it promotes a healthy heart, and has anti-cancer properties.
Here at home we enjoy this sturdy dark green veggie in tons of ways. I love to prepare my green juice with cucumber, celery, ginger, and kale. Kale tastes amazing cooked, steamed, in soups, and raw. And if you eat it raw or make this garlicky kale chips, please do not throw away the stems: Chop them and add them to the next soup you prepare or make a salsa with them. But, by far, the best way my kids devour kale is always as chips.
- 1 dinosaur kale bunch
- 1 tablespoon extra virgin olive oil
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Pre-heat the oven to 350º F.
- Wash the bunch of kale, dry it, and remove the leaves from the thick stems. Place in a large bowl.
- Mix the extra virgin olive oil, salt, cayenne pepper, and garlic powder in a small bowl and pour this mixture over the kale.
- Using your hands, make sure that every piece of kale is well coated with the oil and garlic mixture.
- Place them on a baking sheet covered with parchment paper. Try not to overlap the pieces.
- Put in the oven for 15 to 20 min. Check them half way and turn the baking sheet around so they bake evenly. They are ready when they become dark green and are crispy.