When I first discovered kale a few years back, I had it in a wholefoods detox smoothie. I was on a superfood kick and decided I would try a wheat grass and kale smoothie without any preparation of what it would taste like. With that being said, I drank this smoothie for about 2 seconds and wanted to fling it at the people who served me. It was too strong for my taste, as I vowed to make a permanent mental note never to try kale again.
Unfortunately it took me a few years of ignorance to realize that it was the wheat grass I was truly tasting, and that kale can be made into JUNK FOOD. Now, I mean it’s far from junk food, but it definitely satisfied the junk food craving. Someone had brought them into my friends bar one night and decided to taste them. THEY WERE AMAZING. Crunchy, salty, everything i could possibly want in something that was good for you? Impossible.
- Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw kale still has cholesterol-lowering ability—just not as much.
- Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits.
- Kale is now recognized as providing comprehensive support for the body’s detoxification system. New research has shown that the ITCs made from kale’s glucosinolates can help regulate detox at a genetic level.
- Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale’s flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.
Although you are baking it to the core, kale chips are far better than any chips out there. Drizzled with olive oil, bake on parchment paper or aluminum foil and lightly season with herbs, salt, pepper, anything you’d like.
A few comments on my trial and error:
- Thoroughly wash the kale and tear into one inch sizes. If possible, get organic kale
- It took me a few tries because for every bunch of kale, I thought a tablespoon of oil was valid. However, use much less. The kale becomes soggy.
- Spicy kale is my preference
- If your kale still seems soggy after 15 minutes of baking, I’ve noticed that turning the oven off and just leaving them in there for 5-10 minutes makes them crispy
- You really only need a pinch of salt. The chips bring out a LOT of flavor from your seasoning, no need to overdue it because you’re scared of what kale truly taste like.