Arugula, Kale and Spinach Chips:
This recipe is from my friend Megan Kelly. She has an incredible site Renewing All Things – Biblically Based Health, Nutrition and Lifestyle specializing in neurobiology, healing, and mental health. Enjoy these wonderful arugula, kale and spinach chips!
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Arugula, Kale and Spinach Chips
Prep
Cook
Total
Yield 3 Cups
Ingredients:
- 2 cups of spinach and/or Arugula
- 2 bunches of kale
- 1 tbsp of coconut oil
- ¼ tsp seasoning of choice
Instructions:
Spinach and Arugula:
Step #1. Preheat oven to 325
Step #2. Place spinach in a large bowl
Step #3. Add coconut oil and mix with your hands until each leaf is lightly coated in oil. Be careful not to use too much oil or the spinach will not crisp up in the oven.
Step #4. Sprinkle the spinach with seasonings and salt.
Step #5. Arrange the spinach in a single layer (don’t let them overlap) on a baking sheet lined with parchment paper or lightly oiled.
Step #6. Bake for 8-10 minutes.
Kale Chips:
Step #1. Make sure the kale leaves are SUPER DRY.
Step #2. Preheat oven to 350°F.
Step #3. Place kale in a large bowl
Step #4. Add coconut oil and mix with your hands until each leaf is lightly coated in oil.
Step #5. Sprinkle the kale with seasonings and salt.
Step #6. Arrange the kale in a single layer on a baking sheet lined with parchment paper or lightly oiled.
Step #7. Bake for 12 minutes.
Notes
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Snack
Nutrition Facts
Serving Size 1 cup
Amount Per Serving | ||
|---|---|---|
Calories 70 | ||
% Daily Value | ||
Total Fat 5 g | 8% | |
Total Carbohydrates 5 g | 2% | |
Dietary Fiber 2 g | 8% | |
Protein 3 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Megan’s Comments:
The more greens, the happier the body. Eating leafy greens every day can be a challenge, especially with time, kids, work, life. I especially hate it when you buy a bunch of greens, don’t use them, and they start to go bad. Well, here is my solution: take those greens that are starting to go bad add some spices and oil and just bake them up and worry no more.
If you have a dehydrator, that is THE BEST way to make green chips because the low heat keeps all of the enzymes and nutrients in store. But cooked greens with some healthy fat is still one nutrient dense side or snack.
Kale chips are all the rage, but what about spinach and arugula as well! Kale does work the best, but that doesn’t mean other greens can’t get the love too. I think you will enjoy the spinach chips and the arugula as well.
Feel free to add whatever spices you like! Sea salt, turmeric, cumin, and garlic are my absolute favorite!
Dr Jockers Comments:
Arugula, kale and spinach are nutritional studs. These contain tons of key B vitamins, chlorophyll and magnesium. These are all key nutrients for detoxification and healthy genetic expression. Turning these into great tasting chips is one of the most FUN and ENJOYABLE ways of consuming these life-giving powerhouses.
Conventionally produced arugula, spinach and kale are often the source of pesticide residues in high levels. It has been placed by the Environmental Working Group in the top 12 foods where pesticide residues are most commonly found. It’s therefore much better to enjoy these when in-season and locally produced. Fresh, local and organically produced kale will also taste much better and will contain much higher levels of some nutrients like vitamin C and vitamin E.
Arugula, spinach and kale chips are a healthy and delicious snack for anyone pursuing a healthy lifestyle. The following recipe is simple and easy and of course you can add your own spices. I love Italian herbs on mine. They come out slightly salty and crunchy, so they are a great replacement to conventional chips which offer no nutritional benefits.
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