Kale Chips with Sea Salt

Leslie's Featured Recipes, Snacks.
These yummy ‘chips’ are a far healthier alternative to potato chips and they’re an easy way to boost your intake of green leafy vegetables. They’re an excellent source of beta-carotene and lutein and one serving of these ‘chips’ provides more than a day’s worth of vitamins C and K.  I suggest making extra – they won’t last long!

Kale Chips with Sea Salt

Ingredients

Quantity Ingredients
4 cups / 1 L kale, washed, trimmed and torn into bite-sized pieces
1 tbsp / 15 ml olive oil
1/2 tsp / 2 ml sea salt
Amount freshly ground black pepper, to taste

Directions

Preheat oven to 350°F (180°C).

In a large mixing bowl toss together kale, olive oil, salt and pepper.  Use clean hands to gently rub oil into kale.

Spread kale on a large baking sheet.  Bake for 15 minutes, or until kale is crispy.

Cool and serve.

Serves 4.

Per 1 cup (250 ml) serving: 63 calories, 2 g protein, 4 g total fat (1 g saturated fat), 7 g carbohydrate, 2 g fibre, 0 mg cholesterol, 321 mg sodium

Excellent source of: vitamin C, vitamin K, beta-carotene, lutein

Good source of: vitamin E

Low in saturated fat

Low in cholesterol

Source: Leslie Beck's Longevity Diet