A tid bit about KALE!
Most people pass by kale at the market and relate it as the unfortunate sibling to lettuce. And at first glance, this may be a logical thought but kale is actually closer cabbage than lettuce. Until recently, my only memory of kale was in my great grandmother's Portuguese kale soup. I'm sure if grandma Elsie was still her today to make her culinary masterpiece, I would eat it, enjoy it and love it down to the last bit, but if you do better with your green leafy veggies crunchy rather than soggy, I think you will really enjoy the following recipe.
Making a crispy baked kale is so simple it hurts and incredibly delicious and nutritious as it is high in beta carotene, vitamin K, vitamin C, and calcium. I had found similar store bought products at health food stores such as Wholefoods but when you make this snack at home you can customize it your taste buds as well as your budget.
Krispy Kale
1 head of kale
1 tsp olive oil
chili powder
nutritional yeast
salt
pepper
Preheat oven to 300 degrees
Line a baking sheet with tin foil. Rinse Kale in salad spinner and tear medium to large pieces of the kale off the spine of the leaf and lay flat on the cookie sheet.
Using a spritzer bottle, lightly spray kale with olive oil and season to taste with salt, pepper and chili powder and nutritional yeast.
Bake for 15 minutes or until crispy.
The beauty about this recipe is that you can season anyway you like it. I also enjoy brewers yeast, garlic powder, cayenne and red pepper flakes. The possibilities are endless. This is a wonderful snack on its own, on top of a salad, in a sandwich and I especially like this paired with marinated tomatoes. Enjoy. Yummy yummy!
