The second nosh for our Super Bowl Healthy Eats Series are these deliciously baked kale chips. I have written about kale being a superfood as well as the health benefits of kale many times. Have I told you that they make a great snack? This is an easy recipe that is really good. Besides the benefits of your daily dose of kale, these chips are seasoned and then baked until crunchy – see I told you it was easy! Feel free to use any kind of kale. I picked up two different types of kale from the Happy Boy farm last weekend and what I like about their kale besides being organic is that the leaves are relatively small. After I wash the kale I pat the leaves dry and then snip off the ends, I do not tear them into pieces as it is more fun to munch on a leave. I usually season them with a brush of olive oil and a sprinkle of salt, this time I seasoned the leaves with a soy sauce mixture … yum!
Now you may think these are odd for Super Bowl, but trust me, they will be gone in no time, even the manliest man will love them!
Baked Kale Chips
1 lb of kale, washed, patted dry, ends snipped off
3 tablespoons vegetable oil
3 tablespoons soy sauce
Heat oven to 350.
Mix oil and soy together in a small bowl.
Line cookie sheet with parchment paper. Lay the leaves on the sheet, do not let them touch, you will be making batches of these.
Using a pastry brush, lightly brush each leave, tops only.
Bake for 5 minutes and then flip the leaves, bake for another 3 – 5 minutes until crunchy.
Do not put into a storage container until they are completely cool or you will have soggy chips.