Kale Chips: The New Potato Chips

For those of you with salty cravings (like me), this is one of the best snacks that you don’t have to feel guilty about later. My friend made them from me and I’ve been a kale chips addict ever since. Not only is Kale super good for those with sickle cell (as a green, leafy vegetable, it’s rich in folate and can help build our blood cells), it also provides fiber to assist our bowels, is green (so you can feel healthy), and apparently, the more kale you eat, the more energy you feel. My mom swears that by eating 1 cup of kale everyday has kept her energized and vital. Anyway, here is the recipe…

Baked Kale Chips

1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.