Baked Kale Chips

Contributed by: Kay Lee

Yield: Large grab-size bag for two

Go for the green on St. Patrick’s Day! “If you’re not wearing it, then eat it,” we suggest here at Blue Zones Project. Here’s a simple and tasty antioxidant snack, best with lacinato or dinosaur kale.

Ingredients:

• About 6 cups of loosely packed kale leaves
• 1 ½ tablespoons of olive oil
• ½ teaspoon garlic salt powder
• ½ cup almond meal (Trader Joe’s)
• Ground black pepper to taste

Instructions:

• Line baking sheet with parchment paper. Preheat oven to 325 degrees.
• Combine garlic salt power, almond meal, and pepper in a small mixing bowl and set aside.
• Gently rinse kale leaves and thoroughly dry each leaf. Tear 2”x3” leafy green parts from tough stalk. Leaves will shrink with baking.
• Gather leaf pieces into large mixing bowl and toss with olive oil. Massage oil onto each leaf so that dry ingredients will stick to each torn leaf. You may need to add more olive oil as necessary.
• Add dry almond meal mixture and toss to evenly coat kale leaves.
• Spread kale leaves evenly on baking sheet. Avoid overlapping leaf pieces.
• Bake for 30-40 minutes, or until kale is crisp. Keep close watch, as it is easy to quickly burn.
• Remove from baking sheet and allow to cool completely. Can be stored in air tight glass jar for a week.

  Enjoy!

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