Cool Kids Cook: Fresh & Fit by Kid Chef Eliana with Dianne de Las Casas ($14.95, Pelican, 2014)
- 1/2 cup olive oil
- 1/2 cup distilled white vinegar
- 1 tsp fine sea salt
- 1 bunch kale
- Preheat oven to 375°.
- In a large bowl, combine oil, vinegar, and salt.
- Add kale and massage oil mixture into kale leaves.
- 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.
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, ★★★★★ Vitamin C, ★ Vitamin A, E, Calcium, Magnesium, Manganese