Sunday, April 25, 2010

Lemon Kale Chips

Kale is a super veggie considered to be high in anti-oxidants and to have anti-inflammatory properties, vitamin K, vitamin C, beta carotene, lutein, and calcium. Kale is also delicious in salads, soups, or as I just discovered, as CHIPS! I've been hearing lately about how awesome Kale Chips are, so when I found this recipe on Elena's Pantry, I couldn't wait to try to make my own. These chips do not disappoint, they are crunchy, salty, full of flavor, and you don't have to worry about them ruining your diet.  Elena says her kids love them, and I now know why; I think "kids" of all ages will love these Kale Chips.  You could probably experiment with other flavors as well.  NOTE: Storing Kale Chips is not easy.  Unfortunately, I don't have ravenous children hanging around my apartment so my chips got soggy when I stored them, EVEN after waiting until they had completely cooled.   Some tips: don't use too much olive oil, dehydrate all the way, store them in the fridge OR eat them all at once!

Kelsey's new obsession...



Lemon Kale Chips
from Elena's Pantry


1 bunch kale (prepared and washed)
2 tablespoons olive oil
2 tablespoons lemon juice
¼ teaspoon 
celtic sea salt



  • Preheat oven to 350
  • Chop kale into ½ inch pieces
  • Place kale in a large bowl
  • With hands massage oil, lemon juice and salt into kale
  • Place kale on parchment lined baking sheet
  • Bake at 350° for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girlhas a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time)
  • Cool and serve

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