Super Green Kale Chips
The Sunday Paper Dinner Club: We here at The Sunday Paper believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world. We want to inspire you and encourage you to open your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe. Then report back to us and tell us about the experience. Cheers!
Meaningful Conversation Starter: Is there someone in your life with whom you haven’t connected lately? Share who that might be, what their relationship to you is, and how you plan to reach out.
Recipe:
Makes 2 servings
- 1/2 bunch green kale, stemmed and torn into chip-size pieces
- 1/2 teaspoon extra virgin olive oil
- 1/4 teaspoon Dr. Cowan’s Threefold Blend Powder or other savory greens powder
- 1/8 teaspoon seasoned salt (I like M Salt) or pink Himalayan salt
Instructions
1. Preheat the oven to 300°F.
2. Dry the kale completely and spread it in one layer on a rimmed baking sheet. Pour the olive oil onto your clean hands and massage the kale all over. Dust the kale with the vegetable powder and salt.
3. Bake until the edges of the kale are brown but not burned, 10 to 15 minutes. Store in a glass container in the pantry for up to a week.Tip: Vegetable powders provide a sneaky way to get your family eating more vegetables, and because they are dehydrated, they retain a lot of their vitamins and minerals. My favorite brand, Dr. Cowan’s, includes savory green vegetable powders with an addictive umami flavor that can be used to season roasted vegetables, and proteins in addition to these kale chips. A little goes a long way too, so the jars last for a few months.
This recipe was featured in the February 2nd edition of The Sunday Paper. The Sunday Paper inspires hearts and minds to rise above the noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe.
