I was watching Jacques Pépin this weekend and saw a great recipe for a folic acid rich, crunchy snack. It’s simple and yummy, so I thought I’d share it with you, too.
Wash and pat dry a large bunch of kale. Pull the leaves off the stems and save the stems for soup. Cut the leaves into large pieces, place in a bowl and add one tablespoon of olive oil. Toss and lightly coat the kale. Place the kale on a rack on a cooking sheet and put it in a 250 degree F oven for no more than 20 minutes. Remove kale from oven and let cool. It will be nice and crunchy and so much better for you than potato chips.