April 26, 2016

Crunchy Kale Chips with Chinese Five-Spice & Seeds

Eat Healthy

Kale is a powerhouse source of important vitamins and minerals, like iron, fiber, folate, calcium, B vitamins and vitamins A, C and K. 

But this leafy greens’ sharp, slightly bitter taste often turns people sour to its many health benefits. 

For a fast, fun way to get your kids – or yourself – to eat more of this veggie, try kale chips! 

Season your “chips” any way you choose. From simple garlic and onion to an Indian-inspired curry concoction, the flavor possibilities are endless! 

This recipe uses Chinese five-spice powder, which, as its name suggests, is a mixture of five spices: star anise, cloves, cinnamon, Sichuan pepper and fennel. The end result is a dish that is sweet, salty, sour, bitter and pungent all at once! 

A mixture of seeds adds extra crunch and a bit of protein to this snack. 

 

Crunchy Kale Chips with Chinese Five-Spice & Seeds

Serves 3

 

Ingredients:

1 bunch kale, stems and tough ribs removed, cut into large bite-size pieces (about 5 cups packed pieces)

1 tablespoon extra-virgin olive oil

1/4 teaspoon Chinese five-spice powder

1/8 teaspoon sea salt

1/8 cup each sunflower and pumpkin seeds

 

Directions:

1. Preheat the oven to 300 degrees. Add the kale to a large bowl and toss well with the oil, five-spice powder and salt. Sprinkle in seeds and toss once more.

2. Arrange the leaves in a single layer onto two large baking sheets. Bake until the leaves are crisp, about 20 minutes.

3. Transfer the sheets to racks to cool, then serve. 

 

Nutritional information per 2-cup serving:

Calories: 137; Carbohydrate: 13.1g; Protein: 5.1g; Total Fat: 8.3g; Saturated Fat: 1.3g; Cholesterol: 0mg; Dietary Fiber: 2.1g; Sodium: 128mg