Okay, so kale chips might not sound too appealing at first.

Why would you eat these “chips” made from a vegetable that you have to make yourself when you could buy a premade bag of potato chips?

I thought the same thing.

But I’m here to tell you they’re pretty good, a much healthier alternative to the original potato chip and really easy to make.

Taylor Thomas / Student Life Editor

Taylor Thomas / Student Life Editor

Kale is tied for first on the ANDI, which stands for the Aggregate Nutrient Density Index, a sale which rates food on nutrient content.

By baking kale you retain all of its nutritional value, according to BuiltLean.com, a health and fitness website.

You can buy kale usually in a bag in the salad section or in a bundle in the cooled produce section of most local grocery stores.

Here’s how to make it:

1) Remove the stems, which are right up the middle of each kale leaf, and rip kale into large piece.

2) Wash and thoroughly dry leaves.

3) Once dry, put in bowl and add a ½ tablespoon of olive oil or until all leaves are lightly but entirely coated.

4) Put kale from bowl onto baking sheet and spread into thin layer. Sprinkle with salt (recommended, but not necessary).

5) Bake at 300 degrees for 10 minutes, take the pan out, rotate it and put back in for 15 minutes to ensure the kale chips are evenly cooked. (Edges should be brown, but not burnt).

6) Let cool for 3 minutes so that they can crisp up even more.

7) Enjoy!

8) Store in cool, dry place in ziploc or tupperware.

You can find this recipe at ohsheglows.com

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