2 bunches of kale, washed and thick stems removed
1 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
sea salt to taste or sprinkle with Parmesan cheese
1
Preheat oven to 350 degrees.
2
Chop kale into chip size pieces and place into a large bowl.
3
Pour oil and vinegar onto kale, mix to coat all pieces.
4
Spread onto a baking sheet and bake for 10 minutes; serve immediately.
Nutrition Benefits:
Low fat, saturated fat free, cholesterol free, low sodium excellent source of vitamin A and C and a good source of calcium and potassium.
How to Select:
Choose dark colored kale bunches with small to medium leaves. Avoid brown or yellow leaves.
How to Store:
Store Kale in a plastic bag in the coldest part of the fridge for 3-5 days.
Ingredients
2 bunches of kale, washed and thick stems removed
1 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
sea salt to taste or sprinkle with Parmesan cheese