Easy Kale Chips

(This recipe is by Lynn Jones of the Ottawa Valley Food Co-op.)

Ingredients:
Kale
Sea salt and olive oil (You could also add cayenne, garlic, a sprinkle of vinegar....)

Directions:
1. Pick the kale and wash if necessary.
2. Cut out the stems and cut the leaf part into chip-sized pieces.
3. Season to taste. Just a little. It's easy to overdo it.
4. Spread on cookie sheets. (Avoid overlapping pieces for quickest drying.)
5. Bake for 20 minutes at 250*F or dehydrate for several hours.


The Food Paper has this to say about kale's health benefits:

"Among the Brassicas, kale is the family prodigy.... It is particularly rich in beta-carotene (which protects against diseases of the skin) and the carotenoid lutein (which prevents damage to the eyes), with seven times the beta-carotene and ten times the lutein fellow Brassica family member broccoli contains. Kale’s vitamin content is also exceptional. Just one cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. The boost in immune support and antioxidant protection provided by these vitamins could help ward off the colds and flus of the season, not to mention more serious diseases."

So you can feel great about eating these delicious, crispy chips!