Kale has beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and calcium. Like all brassicas, it has sulforaphane, a chemical with anti-cancer properties. So, it’s good for you.
It’s also a bit hard to cook. I often include it in soup and even in smoothies (it pairs surprisingly well with blueberries), but I don’t really like it as a side dish. So, baking it into chips is a cool alternative.
Toss ripped kale leaves with olive oil and sea salt. Bake in a sigle layer on a cooling rack at 250 degees F for 20-25 minutes.
The result is an unexpectedly light and crisp snack or garnish.