Food As Medicine - Kale Chips
Given all that is good about kale, it is great to have a tasty, easy recipe. This makes a great appetizer for a dinner party—offer these in place of a potato chip; their texture and flavor is similar, though they're not sturdy enough for dipping. You can also try different seasonings—adding a bit of Parmesan cheese would be a great choice, or try a little garlic powder or seasoned salt. This also makes a terrific, on-the-go snack—with a few almonds or raw cheese, you will have a nutritious boost that will keep you going. And, as you'll see in the pictures, I sometimes like to include other greens—in this case, rainbow Swiss chard.. Any thick-leafed green (turnip greens also come to mind), would be a great choice for this recipe, too. Bon appetit!
Crispy Kale Chips
• 6 cups kale, stems removed, chopped into 2″ pieces
• 2 teaspoons refined coconut oil or clarified butter, melted
• Sea salt
• ¾ teaspoon onion powder
1. Preheat oven to 350°F.
2. Place kale in a large mixing bowl; drizzle with oil. Using hands, mix well to evenly coat leaves with oil.
3. Divide kale between two baking sheets and spread leaves in a single layer. Sprinkle lightly with salt and onion powder.
4. Bake for 10 minutes, then remove from oven and stir gently with wooden spoon. Return to oven for another 8-10 minutes, or until leaves are crisp and completely dry. Store in sealed container.
Makes 4 serving
Sarica Cernohous, L.Ac., MSTOM, is a licensed practitioner of Traditional Chinese Medicine, living and practicing Japanese Acupuncture, Herbal Medicine and Nutritional Counseling in Vistancia. She can be reached at email@example.com. Amy Mirate is an ACF-certified chef with 16 years' experience and has been a Research and Development Chef for the Cheesecake Factory for 10 years. She can be reached at AMirate@grandluxcafe.com
The information listed above is not intended to treat, cure or prevent illness or disease.