Baked lemon kale chips

by | Feb 15, 2011 | Columns, Elana's Gluten-Free Pantry, Featured | 0 comments


Baked lemon kale chips

photo provided courtesy of elanaspantry.com


We are loving these Lemon Kale Chips. I can’t make enough of them –the boys scarf them down hot out of the oven. Yesterday, they ate 3 batches, yes you heard that right, 3 batches of kale chips, after school. Of course, like everything else I make, these are gluten free.

You can use curly kale (as in the photo above), or dino (lacinto) kale or any other type. My boys say it is best with the curly kale.


ingredients
1 bunch kale (prepared and washed)
2 tablespoons olive oil
2 tablespoons lemon juice
¼ teaspoon celtic sea salt


directions

  1. Preheat oven to 350°
  2. Chop kale into ½ inch pieces
  3. Place kale in a large bowl
  4. With hands massage oil, lemon juice and salt into kale
  5. Place kale on parchment lined baking sheet
  6. Bake at 350° for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time)
  7. Cool and serve


recipe courtesy elanaspantry.com

Author

  • Earthwalker

    Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

    Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

    A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

    She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

    In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.

    View all posts

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

You May Also Like…

empowering the environmental illness community