Raw kale has an exceptional nutrient profile, with the highest content of lutein of any vegetable, as well as zeaxanthin (antioxidants found in the macula). Kale is also rich in vitamin K (the “k” comes from the German koagulation, or “coagulation” in English), which helps promote bone health and assists the liver in generating blood-clotting proteins. One cup of chopped kale gives you 1,000 micrograms of vitamin K—10 times the suggested daily dose.
Keyword kale, snacks
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Jennifer Trainer Thompson & Johanna M. Seddon, MD, ScM
8cupskaletough stems removed, loosely packed
1/8teaspoonblack pepper.freshly ground
Preheat the oven to 325 degrees. Wash and dry the kale and tear it into large pieces.
Place the dried kale in a bowl and toss to coat with oil. Spread it out onto a baking sheet lined with parchment paper (I used two baking sheets and didn't use parchment paper and it worked fine - just had to clean the pan).
Bake until crispy but not burnt, 20-25 minutes.
Meanwhile, combine the remaining ingredients in a small bowl. Sprinkle the seasoning over the kale chips. Toss gently with your hands to coat the chips. Serve.