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"Have you heard of kale chips? They&amp;#039;re exactly what they sound like: chips, made out of kale. They&amp;#039;re a healthy way to sneak in nutrients (one cup of kale contains about 36 calories, 5 grams of fiber and is a good source of magnesium, calcium, vitamins A, B6, C and K) in a crunchy, snacky way. I&amp;#039;m a big fan of these deliciously nutritious munchies. If you&amp;#039;re curious about kale chips, try this recipe from Beth Aldrich, nutrition counselor and author of the new book, Real Moms Love to Eat, How to Conduct a Love affair with Food, Lose Weight, and Feel Fabulous: Crisp Kale Chips Ingredients: 1 tablespoon organic honey, 1 tablespoon olive oil, 1 teaspoon fresh-squeezed lime juice, one bag or bunch lacinato (dinosaur) kale, and a pinch of sea salt. Directions: 1. Line a baking sheet with waxed paper. In a bowl, combine honey, olive oil, and lime juice. Set aside.  2. Rinse the kale under cool water and salad-spin-dry thoroughly. If the kale is not completely dry, the kale chips will not cook; they will steam. So spin-dry it a second time.  3. Rip the kale leaves into bite-size pieces, discarding the tough stems. Place them in a single layer on the baking sheet and lightly sprinkle them with the honey mixture.  4. Bake these chips in your convection or regular oven at 350. Cook for 12 to 18 minutes. Check to see whether the chips are done by gently touching them. If they are paper-thin and crackly, they&amp;#039;re done. If soft and pliable, cook a little longer. Avoid overcooking chips. If they turn brown, they will taste bitter. Sprinkle with sea salt immediately after removing pan from the oven. (If you salt the chips before putting them in the oven, it will bring out the moisture in the kale and lengthen cooking time.) "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/health-fitness/nutrition/a46588/make-kale-chips-today/>