Tired of eating salads? Try baking your greens for a crunchy alternative. Leave those processed potato chips in the dust, and get crisp with kale! While this leafy veggie may not be in season for many, for the lucky few who happen to live in moderate climates, try grabbing some from your garden or CSA boxes.
- Kale – as much as you want
- few drops of lemon juice
- drizzle of extra virgin olive oil
- Pinch of sea salt (Highly recommend the sea salt, don’t sub table salt… the sea salt crusts in the most wonderful way)
- Remove, and compost stems of Kale – place leaves in large bowl
- Drizzle leaves with just a few drops each of olive oil and lemon juice. Kale should still look dry. Toss a bit.
- Rub each Kale leaf individually to spread oil and lemon juice and lay on a baking sheet. Sprinkle with a few granules of sea salt on each leaf
- Bake at 250 F, for 30 min.
- Flip Leaves (Care not to break, they’ll be crispy and flaky). Bake for additional 10 minutes.
Photo Credit: Author
Arpita has a background in sociology and psychology and is studying to be a Post Partum Doula. She has a special interest in helping mothers establish the breastfeeding relationship and sharing information about natural/attachment parenting. She lives in Canada with her husband. As they await their first pregnancy, Arpita writes about alternative fertility treatments including acupuncture for fertility, naturopathic medicine and ayurvedic medicine (and offers giveaways) at Up, Down and Natural. In her spare time she enjoys yoga, cooking, baking, knitting, scrapbooking and photography.
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