I “Heart” Kale

If you haven’t tried kale chips yet, drop everything and go buy some delicious, organic kale because they have to happen now.  Seriously like now, in your house… today.  These are super food chips you won’t feel guilty about consuming and they deliver so many health benefits that your body will thank you.  They are SO simple to make and you can explore with numerous different flavor varieties.  Hooray kale!

We have been on such a “kale kick” in our pod this month.  Sauteed for a dinner side or mixed in our smoothies and salads, are just a few ways we’ve enjoyed it.  It wasn’t until looking for a late night snack one evening, that we decided it was time to make our own homemade kale chips.  Enough of buying the chips, let’ s make them!  After all the green bunch was staring us right in the face, as if calling out to us from the veggie hydrator, screaming “bake me”!!  

These chips are low in calories, high in iron and vitamin K, C, and calcium and combined with kale’s anti-inflammatory powers and antioxidants, your body, particularly your heart and liver will thank you!  Purple or green, consuming kale is an easy way to provide cardiovascular support and detox the body.  For more on kale, there are 10 great benefits of eating this leaf cabbage outlined on MindBodyGreen.  Have we convinced you to make these yet? 🙂  They.  taste.  awesome.  

Homemade, Baked Lemon Dill Kale Chips
Serves 2
A crunchy, healthy, clean-eating chip packed with flavor and goodness
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 TBSP avocado oil
  2. large bunch of kale, cleaned and chopped
  3. couple sprigs of fresh dill, chopped or 1/4 tsp dry dill weed
  4. juice of 1/2 lemon
  5. garlic salt= sprinkle to taste
  6. handful of pumpkin seeds for garnish
Instructions
  1. Preheat oven to 200. Clean and rinse your kale and chop, cutting off the stems to gain cut leaves. Place in a bowl and add the seasonings. Toss until well combined. Line a pan with parchment paper and coat with 1/2 of the avocado oil. Layer seasoned kale leaves onto the parchment and zest with remaining avo oil and lemon. Bake on low heat setting for 20-25 minutes or until kale is crispy. Remove from oven and place onto a paper towel to catch excess oil. Optional: sprinkle with sea salt and garnish with raw pumpkin seeds. Serve chips warm or cooled.
Notes
  1. Best consumed fresh, same day.
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
Now let’s show our body some love this Valentine’s Day, and nourish it with kale chips.  Happy Valentine’s Day!

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