tangy kale chips

The next time you find that bunch of kale staring you down at the grocery store or farmer's market, don't run.  There's a surprisingly tasty treat you can easily make from those often intimidating big green leaves.

Here's what you'll need:

1 large bunch of curly leaf kale, torn into bite sized pieces
1 Tbsp (or more if you like tart, which I do) lemon juice
1Tbsp olive oil
Pinch of salt and pepper
Pinch of Cayenne pepper or Cajun seasoning (optional)

Mix all of the above (thick stems removed from the kale) in a bowl.  Lay on a single layer on a lightly greased or parchment paper lined cookie sheet.  If you have a dehydrator, use it as the low heat preserves the most nutrients and enzymes.  I don't have a dehydrator (although I kind of want one) so I cook them at 200 for about 50 minutes or just until they're crispy but not overly browned.  Keep an eye on them because each oven is unique and burnt kale isn't tasty. 

And fyi, a serving of potato chips has 3x the calories and not even close to the nutrients in these crispy little bites.  They're super high in Vitamins A and C and a good source of Calcium and Iron.  The antioxidants, anti-cancer and anti-inflammatory agents in kale are second to none (well, at least second to very few).  I really do love these things.  Sure, they're not the same as potato chips but I can put them in a bowl in my kitchen and snack all day without feeling even the least bit guilty!