Sometimes it’s nice to eat something crunchy….after all, we do have teeth. And sometimes a carrot or celery stick just won’t cut it. My spurge is organic corn chips. Yeah, I know, not the best choice, but I’m working on it. Recently, during a conversation about food, I was reminded about kale chips. It’s been a while since I made them, and I forgot how good they are, plus it’s easy! Looking at a bunch of kale in the grocery store seems like a lot of kale to eat, but once it’s baked, it’s amazing how quickly they shrink down and eaten.

Kale is in the cruciferous family along with broccoli, cauliflower, Brussel sprouts, and cabbage. Kale is one of the most nutrient-dense foods to consume, meaning with all the vitamins and minerals it contains, it has very few calories. Eating kale on a regular basis can help reduce cholesterol levels and heart disease. This is a quick and easy snack to enjoy anytime. You can eat them alone or add them to a salad for a little extra crunch. When storing left overs (if there are any) they may lose some of their crunch, but can be rejuvenated by simply placing them back in the oven for a few minutes on broil.

Kale Chips

Ingredients:

• Large bunch of kale

• 1-2 TBSP avocado oil

• 1 tsp salt, or to taste

Directions:

1. Remove leaves from the stem. Place on a cutting board and cut leaves in to 2-3 inch pieces.

2. Place leaves in a large bowl. Add oil and salt.

3. On a large cookie sheet, lay out the kale in a single layer.

4. Bake at 400 degrees for 20-30 minutes, stirring every 10 minutes to keep kale from burning.