AuthorMike EgrieCategory, DifficultyIntermediate
Kale-Chips
Yields12 Servings
Prep Time20 mins
 2 bunches of kale, washed and thick stems removed
 1 tbsp apple cider vinegar
 1 tbsp extra virgin olive oil
 sea salt to taste or sprinkle with Parmesan cheese
1

Preheat oven to 350 degrees.

2

Chop kale into chip size pieces and place into a large bowl.

3

Pour oil and vinegar onto kale, mix to coat all pieces.

4

Spread onto a baking sheet and bake for 10 minutes; serve immediately.

Nutrition Benefits:
Low fat, saturated fat free, cholesterol free, low sodium excellent source of vitamin A and C and a good source of calcium and potassium.

How to Select:
Choose dark colored kale bunches with small to medium leaves. Avoid brown or yellow leaves.

How to Store:
Store Kale in a plastic bag in the coldest part of the fridge for 3-5 days.

Ingredients

 2 bunches of kale, washed and thick stems removed
 1 tbsp apple cider vinegar
 1 tbsp extra virgin olive oil
 sea salt to taste or sprinkle with Parmesan cheese

Directions

1

Preheat oven to 350 degrees.

2

Chop kale into chip size pieces and place into a large bowl.

3

Pour oil and vinegar onto kale, mix to coat all pieces.

4

Spread onto a baking sheet and bake for 10 minutes; serve immediately.

Kale Chips
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