Speaking of crunch, who doesn't like a good crunchy, salty chip? You can dip it, dunk it, crumble it, throw it in soup, or nibble on 'em straight from the bag... I don't know about you, but I can't just eat a plain 'ole sandwich without some kind of crunchy side. So, what's a girl to do when it's crunch time but she can't have her crunch? Two words: kale chips.
What's this kale I speak of? Well, it's a leafy green that's chock full of antioxidants, rich in lutein, calcium, iron, & vitamins A, C, and K, plus it's calorically low (one cup is 37 cals.)! Oh, and kale has seven times more beta-carotene (i.e. prevents cancer, protects you from free radicals--can you say wrinkles?--and supports healthy eyes, clear skin, and stronger immune system!) than broccoli. Is there anything this superfood can't do?
1 bunch kale
1 tbsp olive oil
sprinkle o' sea salt
Preheat oven to 300°. Wash kale, lay flat to dry, and then remove tough center stem by cutting or tearing large chunks off.
I used my Misto--a genius little gadget--to lightly spray the kale, but you can lightly toss with olive oil in a bowl.
Spread kale in single layer on large baking sheet (covered mine in parchment paper for simple cleanup) and bake for 20 minutes until crisp. Allow kale chips to cool on a baking rack. Time to crunch.
On a different note, at 6:00 a.m. this morning I was on KNOE-TV8 talking about "Spin for CMN," my upcoming fundraiser for this Children's Miracle Network. Video and details to come later in the day!
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