Kale Chip Recipe (from yogajournal magazine)

1 bunch of kale, washed and stemmed

2 tablespoons olive oil

1 tablespoon balsamic or red win vinegar

1 TEASPOON miso

sea salt, to taste

  • Chop the kale into 3 inch peices
  • In a large bowl, mix oil, vinegar and miso. Toss the kale with the dressing until leaves are evenly coated.
  • Line baking sheet with cooking parchment. Spread the leave in a single layer and sprinkle lightly with sea salt. Place in a low-heat (175 degree) oven until dry and crips. 1 1/2 to 2 hours.

** Kale provides rich nutrition ingredients that offer protection from vitamin A deficiency, osteoporosis, iron-deficiency anemia, and believed to protect from cardiovascular diseases and colon and prostate cancers.

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