Kale is undoubtedly one of the healthiest foods in existence, particularly lauded for its anti-cancer properties and excess vitamins and minerals. A member of the cruciferous vegetable family (which also includes cabbage, broccoli, brussels sprouts and others), kale is the subject of a fair amount of Food as Medicine research and is often listed by scientists as an essential component of any cancer-fighting diet. Despite its profound benefits, kale remains a relatively obscure and unpopular vegetable. Many people are put off by its appearance; the tough curly leaves look chewy and daunting to anyone who does not particularly enjoy eating dark leafy greens. Indeed, raw kale does taste rather like a dense, fibrous version of broccoli that may not seem particularly appetizing to a novice vegetable eater. If you aren’t familiar with kale, here’s what it looks like raw:
Fortunately, when prepared correctly kale changes completely in both texture and taste and can be transformed into something endlessly palatable. Kale Chips are a popular recipe among veteran healthy eaters and a delicious snack option for anyone wishing to incorporate this invaluable anti-cancer food into their diet without offending their taste buds. To make Kale Chips, simply wash kale thoroughly and rip it into bite size pieces, then toss lightly with olive oil and lay flat on a baking sheet. Sprinkle with salt and pepper and bake at 325° for 10-15 minutes or until the chips look translucent and crispy. Remove chips from baking sheet with a spatula, place onto a plate, and enjoy! This is what a well-cooked Kale Chip should look like:
Many people are skeptical that such a simple recipe could possibly transform a dark leafy green vegetable into the sort of crunchy chip we all crave; I know I certainly was when I was first introduced to Kale Chips. Nevertheless, its impossible to imagine how good this recipe really is until you experience it firsthand. The next time you’re at your local supermarket buy some kale and give Kale Chips a try— you certainly won’t regret it.
DISCLAIMER: This article is intended for informational purposes only, and should not be interpreted as specific medical advice. You should consult with a qualified healthcare provider before making decisions about therapies and/or health conditions.
1. Anticancer: A New Way of Life by David Servan-Schreiber MD, PhD. First Edition, published by the Penguin Group, New York, NY 2008. Originally Published in French by Éditions Robert Laffont, S.A. Paris 2007.
2. The 150 Healthiest Foods on Earth by Jonny Bowden Ph.D., C.N.S. Published by Fair Winds Press, Gloucester, MA 2007.
3. Foods that Fight Cancer by Richard Béliveau Ph.D., and Denis Gingras Ph.D. Published by DK Publishing, New York, New York, 2007.