Kale is one of the best green leafy vegetables we can consume. Kale’s nutritional power even wins over spinach. Gram for gram, kale contains four times more vitamin C, and one and a half times the amount of immune boosting vitamin A and vitamin K. It’s not everyone’s favorite green vegetable, including me, but this recipe is surprisingly good – salty and crunchy. You can use other healthy oils, but coconut oil gives it a very pleasant taste.
1 bunch kale, washed, stems removed, torn into bite-sized pieces
1/8 c. coconut oil
1/8 c. balsamic vinegar (Use very high quality – P3 only)
1/4 tsp. garlic powder
1/4 tsp. sea salt
1/4 tsp. fresh ground pepper
Toasted sesame seeds (P3 only)
Other spices as desired – garlic powder, cayenne, cumin, etc.
Cut the leaves into chip size pieces. Set aside. In a large bowl, whisk the remaining ingredients together, except seeds. Add the kale leaves and toss until the leaves are covered. Place ‘chips’ on baking trays lined with parchment paper or baking mats.
Sprinkle seeds over top and bake at 325 for 12-16 minutes, stirring a couple of times. Remove from oven to cool. The leaves may seem soft, but they with harden as they cool. Add additional seasonings to taste. Enjoy now – they don’t keep well.