... or vitamin A, or vitamin C, or calcium, or beta-carotene, or antioxidants?
If not, no need to worry, you can fulfill all your needs with one delicious green veggie: all hail Kale the king.
Personally I love kale in all its forms, raw, sauteed, or my personal favorite, baked! If you're thinking of reaching for a bag of potato chips, think again and go for the kale. The best part of kale chips is that even if you don't like kale normally (I know some people think its somewhat bitter raw), you can decorate it up however you like it. For example, my easy peasy recipe below for kale chips brings out a lovely sweetness in the green veg with all that crunch you crave in a late night snack.
Crispy Kale Chips
* 1/2 a bundle fresh kale (go organic if possible)
* 1/4 cup good white balsamic vinegar
* 2 tablespoons olive oil
* 1 teaspoon raw pink himalayan salt (or sea salt if you prefer)
1. Heat oven to 400 F. Wash kale leaves. Use a sharp knife and cut the kale leaves from the stems. Cut up the remaining leaves into about 2 x 2 inch squares. This is just an estimate of course--no need to actually cut out equal squares--so they'll cook at the same rate. Feel free to choose any size you like though.
2. In a large bowl, kale leaves, vinegar, oil, and salt. Toss VERY well; this may take some more hands on to make sure all of the leaves are coated (make sure to cover all the crevices).
3. Place kale leaves on baking sheeting and spread them out in a single layer. Bake for approximately 10 minutes or until they are crispy but not yet browning. Once they begin to brown they start to taste more bitter so check them careful.
4. Enjoy your guilt free snack!
The secret, of course, to these crispy bites is the white balsamic vinegar: gives it a great flavor without the extreme sweetness of regular balsamic vinegar. I got this one from the London Wine & Cheese festival. The cheese was less than optimal but the organic, vegan wines, fresh bread, and olive oil selection was marvelous!