Tuesday, April 17, 2012

Slow Baked Kale Chips

Slow Baked Kale Chips

1 Bunch of Fresh Kale
1 Cup of Tahini 
1/2 Tsp GF Chili Powder
1/2 Tsp GF Garlic Powder
1/2 Tsp GF Onion Powder
1/2 Tsp GF Paprika
1/2 Tsp Salt 
1/2 Tsp Pepper
1/4 Tsp Cayenne Pepper
Olive Oil Spray

  1. Preheat oven to 250 degrees. Spray baking sheets with olive oil spray.  
  2. Rinse kale under cold water and remove tough stems. Place on paper towels and gently pat to dry.
  3. In small bowl mix remaining ingredients. 
  4. Place kale and tahini mixture in a large covered bowl or ziploc bag and toss to coat evenly. 
  5. Evenly spread coated kale over 2 baking sheets to have only one layer on each. 
  6. Spray top of kale with a little more olive oil spray. 
  7. Bake for 1 hour or until crisp but still green. 
  8. Serve warm or cold, and enjoy!!!


Kale is very high in beta carotenevitamin Kvitamin Cluteinzeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steamingmicrowaving, or stir frying do not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoids.

No comments:

Post a Comment