[PHOTO credit: Dianne de Las Casas and Kid Chef Eliana, used by permission of Pelican Publishing Company]
Cool Kids Cook: Fresh & Fit by Kid Chef Eliana with Dianne de Las Casas, © Eliana Marisol Casas, used by permission of the publisher, Pelican Publishing Company, Inc.
1/2 c olive oil
1/2 c distilled white vinegar
1 tsp fine sea salt
1 bunch kale
1. Preheat oven to 375°.
2. In a large bowl, combine oil, vinegar, and salt.
3. Add kale and massage oil mixture into kale leaves.
4. Place on a lined baking sheet, making sure kale leaves do not touch each other. Bake for 7 to 10 minutes. Do not let kale leaves brown, or they will be bitter. Kale chips should be crunchy.
It’s hard to believe that a green, leafy vegetable can taste as delicious as potato chips, but it’s true! Try these crunchy chips for yourself.
Per serving: 260 Calories, 2 g Protein, 4 g Carbohydrates, 1 g Fiber, 27 g Total fat (4 g sat, 20 g mono, 2 g poly), 323 mg Sodium, HHHHH Vitamin C, H Vitamin A, E, Calcium, Magnesium, Manganese