Best Kale Chips Ever! 

Nutrition Tip for Today – Kale Helps the Body Detox

Research has shown that the ITCs made from kale’s glucosinolates can help regulate detoxification even at a genetic level. Abundant sulfur compounds in kale help support Phase II detoxification. It has other benefits too. Move over cholesterol-lowering drugs. Kale has been shown to lower cholesterol when you steam if lightly. Raw kale is also very effective, just not quite as much as lightly cooked. (Kale chips would fit the bill—see my recipe below.) Kale has been shown to lower the risk of five types of cancer including bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in cancer prevention. No wonder kale chips recipes are among the most googled recipes right now. I hope you’ll try my Kale Chips recipe. I think they are the best I’ve ever had.

Today’s Recipe

Cherie’s Kale Chips

• 1 bunch kale
• 1/4 cup apple cider or coconut vinegar
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 2 teaspoons garlic, minced or pressed (optional)
• 1/2 teaspoon Celtic sea salt
• Pinch of cayenne pepper (optional)

Wash the kale and then strip the leafy green and set aside to dry. (You can use the stems in juicing.) Add lemon juice, olive oil, and vinegar to your blender and process until well blended. This will create an emulsion where the oil is well combined with the other ingredients and won’t separate as easily. Pour the mixture in a bowl. Dip the leaves in the marinade and massage sprinkle the sea salt for the leaves, minced garlic (as desired), and cayenne if using. Dehydrator for about 7 to 8 hours at 118 or less or until crisp. (Chips will get smaller as they dehydrate.) You may use the oven if you don’t have a dehydrator. Use the lowest setting on your oven, which for most is 200. Bake until leaves are very crispy.