If you pay any attention to the health-world buzz, kale is the leafy green du jour. And, to be completely honest, there’s good reason:
- It’s rich in calcium. In fact, one serving has 15% your daily value.
- It’s full of anti-cancer antioxidants.
- It’s high in Vitamin A, which—among other things—is great for your skin.
But what the heck do you do with it? If you ask us, the best way to eat it is to snack on slightly salty kale chips, which we swear will satisfy your afternoon junk food craving. So try this recipe for Kale Crisps, courtesy of Frank Lipman, M.D., an integrative and functional medicine expert in New York City. Your chips won’t just be cheaper than the store-bought variety—they’ll pack a lot less fat, too.
- 4 cups kale (1 large bunch)
- 1 tbsp. extra-virgin olive oil
- 1 tsp. sea salt
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Wash the kale. Fold each leaf in half and tear or cut out the tough stem, then stack and slice into manageable-size pieces.
- Toss pieces in a bowl with olive oil until coated, then arrange in a single layer on a baking sheet.
- Roast for five minutes, then turn carefully with metal tongs and roast another seven to 10 minutes until kale begins turning brown, crisp and brittle. Remove from oven and sprinkle with sea salt. Serve promptly.
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