Autophagy activators: SU, VIT, PO, SP
Makes 3 servings • Prep time: 15 minutes • Cook time: 15 minutes
You may be surprised by how kale can satisfy your desire for a salty, crispy chip. Cook the leaves until just crispy but not burnt to keep the nutrients and polyphenols in the tea seed oil intact and beneficial.
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Using kitchen shears or your hands, separate the kale leaves from the thick stems; discard the stems. Cut the leaves up into pieces around 2 inches long.
3. Wash and dry the kale well.
4. In a large bowl, combine the kale, oil, vinegar, and salt. Using clean hands, massage the kale for 2 minutes to help break it down a bit; it should be slightly soft at this point.
5. Spread the kale into a single layer on the prepared baking sheet. (Use a second baking sheet if you run out of room.)
6. Bake for 5 minutes, keeping an eye on the kale so it doesn’t burn. Toss with a spatula or wooden spoon and bake for 5 to 10 minutes more, until crispy and browned around the edges.
7. Serve immediately.
Nutritional analysis per serving (⅓ recipe): fat 9g, protein 1g, carbohydrate 3g