FOOD AS MEDICINE
Kale chips are a great way to satisfy a craving for a salty, crunchy snack while staying low carb. Even when baked into crispy chips, kale maintains its superfood status and is packed with Vitamins A, C, and K as well as calcium and fiber. Kale can also help to combat chronic inflammation and oxidative damage, reducing the risk of cardiovascular disease, diabetes and cancer. Baking the kale deactivates goitrogens, which can affect thyroid hormone function and are not advisable to be consumed by people with existing thyroid conditions. Ideally, it is best to consume kale prepared a variety of ways, both raw and cooked, to reap the benefits of all of its nutrients! These Italian Style Kale Chips bring in seasonings including oregano, garlic and fennel and are finished with lemon zest and parmesan for a flavor bomb that can be used as a simple side dish or a quick snack to satisfy a chip craving!
INGREDIENTS
1 bunch (about 4 cups) curly kale, torn into pieces
Avocado oil spray
1/2 tsp garlic powder
1/2 tsp sea salt
1 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp dried basil
zest of 1 lemon
2 Tbsp parmesan, grated
pinch coarse sea salt
DIRECTIONS
Preheat the oven to 325. Line a baking sheet with parchment paper. Place kale in a large bowl. Spray with the avocado oil and toss to coat evenly. Combine garlic powder, sea salt, fennel, oregano and basil in a small bowl, then sprinkle over the kale. Spread kale in a single layer on the baking sheet, being careful not to overcrowd. Bake about 15 minutes until crispy. Once out of the oven, zest the lemon and grate parmesan over the baked chips and finish with coarse sea salt
