Kale is often touted to be one of the healthiest vegetables on the planet. It belongs to the Brassica family which includes cabbage, collard greens, and broccoli.
Kale’s nutrient profile is outstanding when it comes to the antioxidant Vitamins A, C, and K. In fact, 1 cup of kale will supply your body with the 1180.1% of the %DV requirement for Vitamin K. It also has many sulfur-containing phytonutrients.
When compared to all other vegetables Kale ranks superior in antioxidant concentrations. If you’re following Paleo, consider incorporating this nutritious vegetable in your diet. Where to start with this leafy green?
- 3-4 large leaves of kale (preferably organic)
- 1 Tbsp Coconut or olive oil
- Favorite Paleo spice medley
- Preheat oven to 350° F.
- Rinse kale leaves and shred each leaf into chip-sized pieces, discarding the center stem.
- In a Tupperware container, add coconut or olive oil and Paleo spices.
I personally prefer sage, basil, red pepper flakes, black pepper, and oregano or thyme.
- Seal container and toss ingredients until all leaves are fully coated.
- Spread seasoned kale leaves on a non-stick cooking sheet.
Make sure that each leaf is completely opened and not crumpled to ensure even cooking.
- Place the kale chips in the oven and bake for 12 minutes or until crisp around the edges.
- Remove the kale chips from your oven and place them in a bowl or plate to cool.