Kale Chips great cancer fighting food!

I stumbled upon a recipe for Kale Chips and became very curious about this food. It claimed to provided a satisfying crunchy salty taste comparable to potato chips! Well…I had to give it a try! NO BULL, these were delightfully crispy, salty and delicious. My husband walked in the house when they were baking and asked what the yummy smell was. I pulled them out of the oven and we ate both pans. They did remind me of a potato chip! Just thinking about them now makes me want to make another batch!
I also noticed that they were very filling, I felt quite full for hours after. They are low in calories…could it be I found a chip to help me lose weight? I started to wonder about the nutritional value as well and began to do some research. I was quite surprised to learn of all the cancer fighting benefits to this green leafy veggie! I learned that it is very beneficial in fighting breast, ovarian and colon cancer. Since my younger sister was diagnosed with breast cancer 3 years ago, also my step father was diagnosed with colon cancer as well, I wanted to learn more. Here is a small portion of the article I found. Please copy and paste this link into your search bar to learn more.

Exactly how kale’s sulfur-containing phytonutrients prevent cancer is not yet fully understood, but several researchers point to the ability of its glucosinolates and cysteine sulfoxides to activate detoxifing enzymes in the liver that help neutralize potentially carcinogenic substances. (These detoxifying enzymes include quinone reductases and glutathione-S-transferases). For example, scientists have found that sulforaphane, a potent glucosinolate phytonutrient found in kale and other Brassica vegetables, boosts the body’s detoxification enzymes, potentially by altering gene expression, thus helping to clear potentially carcinogenic substances more quickly.
Sulforaphane, which is formed when cruciferous vegetables such as kale are chopped or chewed, triggers the liver to produce enzymes that detoxify cancer-causing chemicals, inhibits chemically-induced breast cancers in animal studies, induces colon cancer cells to commit suicide.
Sulforaphane may also offer special protection to those with colon cancer-susceptible genes, suggests a study conducted at Rutgers University and published online in the journal Carcinogenesis.

1 bunch of kale
olive oil
Sea Salt

Remove large stems from kale. This can be done easily by simply pulling the the leafs off. The stem that is left when you pull will be tender enough to eat. Tear leaves into pieces. Drizzle kale with olive oil and massage each leaf until well coated. Be sure to take the time to do this, it is what provides the crispy crunch! Sprinkle with a course salt and spread in a single layer on a baking sheet. Be careful to not over lap the leaves this will cause it to steam rather than crisp up. I used two cookie sheets to prepare 1 bunch. Bake at 350 degrees for 15 minutes. The edges will become brown and crispy. You will be amazed at the crunch that these have.

This entry was posted in Side Dish Recipes and tagged , , , , , , . Bookmark the permalink.
  • Kristen

    These look awesome! I LOVE Kale!!!

    I am looking forward to reading more of your recipes!


  • nini_golightly

    Phyllis: A question!

    How long do these keep for, after they're baked?

    (Yes, I am about to try them…) :)