Shortly after we started our journey with low glutamate foods, one of my closest friends in Charlotte had us over for dinner, and she made the most delicious oven-baked kale chips. Up until that point, I hadn’t eaten much kale, and I was delightfully surprised to see it prepared in this way. Instead of choking down the soggy bitter green, we inhaled the crispy potato-like chips, leaving only crumbs. From this dinner on, we started consuming kale chips on the regular. These Crispy Kale Chips only take a few minutes to make and are an easy way to sneak in in a few extra greens. They are great for those that love a crunch!
8 cups Kale (coarsely chopped with thick stems removed)
1 tbsp. Olive Oil
1/4 tsp. Himalayan or Sea Salt (or to taste)
Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine chopped kale and olive oil. Using your hands, gently massage olive oil into the kale until well coated. Sprinkle in salt to the mixture and toss until well incorporated. Keep in mind, if you season with salt to taste, the salt flavor will intensify once the kale chips have cooked. It is better to go with less salt, in my opinion. Pour kale onto a large jelly roll pan or baking sheet, place in the preheated oven and bake for approximately 15 minutes.
If you are struggling with oxalates, dino or lacinato kale may be used in its place. More information on oxalates, can be found here. Kale is an excellent source of Vitamin K, Vitamin A, Vitamin C, Vitamin B-6 and much-needed magnesium.