New Year’s resolutions are the perfect opportunity for all those who have failed to start making the changes that they said they would make next week, next month, etc.
3 weeks into 2017 and it is time to start fulfilling one of my top resolutions – start eating healthier food. I chose kale as I’ve always been wanting to incorporate this cruciferous vegetable in my diet. Cruciferous vegetables are unique because they are rich in glucosinolates which support detoxification and greatly reduces the risk of breast, colon and lung cancer.
Curly kale.
However, Kale has a bitter and peppery taste which might not be appeal to some people. A great way to enjoy kale is to turn them into kale chips. If you are not a fan of Kale, then perhaps these crispy salt and vinegar kale chips will convert you!
The best part is no heavy frying is involved. Toss them lightly in olive oil and some seasoning, pop it in the oven and wait for 15 mins, that’s it. Oh, and I guarantee you can’t just stop at one.
Ingredients:
1 large bunch kale – torn from stem* and break into large pieces (preferably organic)
1 ½ tbsp olive oil
1 tsp sea salt
1 tbsp white vinegar (I’m using apple cider vinegar)
*You could reserve the stems to flavor your stock or soup
The line up.
Preheat oven to 160°C/320°F.
Clean the kale leaves with a damp towel to get rid of dirt (if any). It is important to keep the kale as dry as possible or they will not crisp up when baked. I did not bother to wash them.
Tear the leaves of the stems into large pieces. They will shrink significantly when baked. You could keep the stems for stock or soup.
Place into a large bowl and add in olive oil, vinegar and salt. Mix well and rub with hands gently until all the leaves are evenly coated.
Place onto a baking tray lined with non-stick baking paper.
Arrange them in a single layer and do not overlap the leaves. If necessary, use two trays.
Bake in preheated oven for 10 – 15 mins, or until the kale are crispy and brown. You could test the doneness by touching the leaves carefully. They should be dry and crispy.
Serve warm.
- 1 large bunch kale – torn from stem* and break into large pieces (preferably organic)
- 1 ½ tbsp olive oil
- 1 tsp sea salt
- 1 tbsp white vinegar (I’m using apple cider vinegar)
- *You could reserve the stems to flavor your stock or soup
- large bunch kale – torn from stem* and break into large pieces (preferably organic)
- ½ tbsp olive oil
- tsp sea salt
- tbsp white vinegar (I’m using apple cider vinegar)
- *You could reserve the stems to flavor your stock or soup
- Preheat oven to 160°C/320°F.
- Clean the kale leaves with a damp towel to get rid of dirt (if any). It is important to keep the kale as dry as possible or they will not crisp up when baked. I did not bother to wash them.
- Tear the leaves of the stems into large pieces. They will shrink significantly when baked. You could keep the stems for stock or soup.
- Place into a large bowl and add in olive oil, vinegar and salt. Mix well and rub with hands gently until all the leaves are evenly coated.
- Place onto a baking tray lined with non-stick baking paper.
- Arrange them in a single layer and do not overlap the leaves. If necessary, use two trays.
- Bake in preheated oven for 10 – 15 mins, or until the kale are crispy and brown. You could test the doneness by touching the leaves carefully. They should be dry and crispy.
- Serve warm.
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