Kale Chips

Kale loses its intimidation factor when you bake it into irresistibly crunchy veggie chips.

This winter, I promised myself to expand my vegetable horizons. Kale is a scary vegetable. Raw kale is bitter and has a reputation of being too healthy to be delicious. This baked kale breaks the stereotype. The recipe is easy, and relatively healthy if you can skimp on the cheese (I can't). Just substitute nutritional yeast for the cheese, and you have a great vegan snack.

Are there any vegetables you're scared to take on this season? Let us know in the comments!

1 small bunch kale

1 tablespoon olive oil

1/2 tablespoon balsamic vinegar

1 tablespoon parmesan cheese

1. Pre-heat oven to 350 degrees Fahrenheit. Strip leaves from the stalk into chip-sized chunks.

2. Rinse the kale, quickly dry with a clean hand towel.

3. Toss the kale with olive oil, vinegar, and cheese.

4. Spread the kale on a baking tray, bake for 10 to 15 minutes, careful not to let the cheese burn.

Serves 2, if you can control yourself from eating them all directly out of the oven.

What a coincidence!

I just so happen to have a whole bunch of kale and nothing to do with it. Can't wait to try this!

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