Total Pageviews

Monday, September 19, 2011


I learned about this great new chip from another runner blog :)

I was excited to give it a try.

Kale is rich in numerous health benefiting polyphenolic flavonoid compounds such as lutein, zeaxanthin and beta carotene, and vitamins than found in any other green leafy vegetables. Kale has powerful anti-oxidant properties

So Simple and Easy!

Kale Chips:

Take fresh Kale and rinse and pat dry.

Spritz with Olive Oil and toss

Sprinkle with Sea Salt and toss

Bake at about 300 degrees in the Oven.

*Now the BIGGEST hardship with this Chip is the concept of 'monitoring' them as they cook. Constantly tossing them and letting them get crispy enough to 'chip' for you without burning them! Fine Line!

BEST TIP****** Take out the deep veins of the kale leaf and lastly shred your Kale down so it it's easier to toss and bake.

Only take a few minutes but once you sort out the temp/time to cook then you'll be ENJOYING!!

oK SO HERE IS MY Kale Chip Bowl next to my Air Popped Popcorn (sprinkled with my dark chocolate love) my glass of water :)

Health benefits of Kale (borecole)

Versatile, sweet Kale is widely recognized as an incredibly nutritious vegetable for its low fat, no cholesterol and powerful anti-oxidant properties.

Kale, like other members of the brassica family, contains health promoting phytochemicals, sulforaphane and indole-3-carbinol that are appears to protect against prostate and colon cancers.

Di-indolyl-methane (DIM), a metabolite of indole-3-carbinol has been found to be an effective immune modulator, anti-bacterial and anti-viral agent through its action of potentiating "Interferon-Gamma" receptors.

Borecole is very rich source of ß-carotene, lutein and zeaxanthin. These flavonoids have strong anti-oxidant and anti-cancer activities. Beta carotene is converted to vitamin A in the body.

Zeaxanthin, an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions. Thus, it helps prevent retinal detachment and offers protection against "age related macular degeneration disease" (ARMD) in the elderly.

It is very rich in vitamin A, 100 g leaves provide 512% of RDA. Vitamin A is required for maintaining healthy mucus membranes and skin and is also essential for vision. Foods rich in this vitamin offer protection against lung and oral cavity cancers.

It is one of the excellent vegetable sources for vitamin-K; 100 g provides about 700% of recommended intake. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet helps limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer's disease.

This leafy vegetable is notably good in many B-complex group of vitamins such as niacin, vit.B-6 (pyridoxine), thiamin, pantothenic acid, etc that are essential for substrate metabolism in the body.

It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.


  1. Thanks, Connie
    Now,I've bought some kale, but did a test run with a bit of spinach..... won't try that again, but am hoping with the kale it will work better.... so do you keep tossing while it's in the oven? that might preclude my big oven, and the toaster oven (used for the spinach can only hold so much... any more tips?

  2. Yes, they need to be tended to alot as they bake, you burn them they won't taste good and if you under cook them they won't be crispy and that won't be good either. It's a fussy thing to make but they are really worth it in the end!