Easy, tasty kale chips
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WebMd says that “Kale is a cruciferous vegetable and has many health benefits and contains a tremendous amount of vitamins and nutrients. These vegetables are best described as leafy greens and include broccoli, brussel sprouts, collard greens and kale. These types of vegetables are most commonly linked to helping lower cholesterol and fight cancer.”
One cup of kale contains 36 calories, five grams of fiber, 15 percent of the daily requirement of calcium, vitamin B6 (pyridoxine), 40 percent magnesium, 180 percent of vitamin A, 200 percent of vitamin C, and 1,020 percent of vitamin K. It is also a good source of the minerals: Copper, potassium, iron, manganese and phosphorus.
Steve Gold, director of Macomb County’s Health and Community Services started a committee to help increase awareness of nutritional programs in his county. The committee is comprised of members from different departments that deal with food and nutrition. The committee members created a pamphlet, training and a nutrition traveling tour as part of this learning experience.
For the part on the nutritional traveling tour, health and nutrition experts did a food demo on the benefits of vegetables. Kale was highlighted, offering kale chips to sample for the 20 tour attendees. Michigan State University Extension suggests the recipe listed below, from Kitchen Daily which was shared so that the attendees could make the healthy snack at home.
Kale chips recipe
Ingredients:
1 gallon (equals 1 large bunch, or 16 cups) kale, tough stems removed, leaves torn into pieces
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Directions:
1. Position racks in upper third and center of oven; preheat to 400°F.
2. If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill two large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches).
3. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, eight to 12 minutes total. If baking a batch on just one sheet, start checking after eight minutes to prevent burning.
