The words and the photo of Charlotte Cretney (also known as Little Hepburn / @? littlehepburnnz) [19459006?]
If you are looking for a pair of healthy and tasty snacks for your family, kale chips are always a hit in our family. Chip manufacturing kale with my easy following recipe is a great way to retain all the nutritional value of kale, creating a low-calorie snack rich in nutrients that are beneficial to your health in families .
Kale is a nutritional powerhouse when it comes to support the view. One cup contains 206 percent of your vitamin A needs in the form of beta-carotene, which helps protect the eye surface. In addition, a 2011 study from the National Eye Institute found that beta-carotene, in combination with other nutrients, helped reduce the risk of developing macular degeneration related to age. Kale is also one of the best food sources of lutein and zeaxathin, two carotenoids that are highly concentrated in the retina of the eye. Your body does not produce these carotenoids, so you must get through the foods you eat.
Kale contains no cholesterol or saturated fat or trans unhealthy so it is a good choice for cardiovascular health. Olive oil is used in the manufacture of chips kale is a good source of monounsaturated fat heart healthy. When monounsaturated fats consumed in place of saturated fats or refined carbohydrates, can help lower your LDL – or “bad” – cholesterol and raise HDL – or “good” – cholesterol. Olive oil also contains phenolic compounds, a source of antioxidants that researchers believe they have protective effects against cardiovascular disease.
In addition to the nutrients that help vision and heart health, kale chips contain a variety of other important nutrients. In 1 cup kale chips, which will consume 134 percent of your daily vitamin C needs to support immune function and more than 600 percent of your daily vitamin K needs for proper blood clotting. Olive oil is used to make chips also contains 10 percent of the daily value of vitamin E, a fat-soluble vitamin with antioxidant properties.
- Preheat oven to 350 degrees F (175 degrees C). Cover a baking tray without isolation with parchment paper.
- with a knife or kitchen scissors carefully remove the leaves from the thick stems and break into small pieces.
- Wash and completely dry with kale salad spinner.
- kale Drizzle with olive oil and sprinkle with salt spices (paprika is another of my favorite in the same condiments).
- Bake until the edges brown but not burned, 10 to 15 minutes.
So delicious, healthy and a good way to get greens in your children! Enjoy!
Nutritional information from:
C hrissy Carroll, a registered dietitian and certified personal trainer with the American College of Sports Medicine