Kale chips? Ho hum. What else ya got for me?
The new crunchy chip kid on your block should be baby bok choy, one of the most nutrient-dense vegetables on the planet. With only 10 calories and 2 carbs per raw cup, it boasts abundant calcium, iron, Vitamins A, C and K, folate and B6. What doesn’t it have? Fat, cholesterol, sugar, gluten…the list goes on.
Go ahead, I dare you to chip-ify something new. Hot diggidy dog, bok choy chips are so good!
You can read my essay about it over on the blog Eating Rules,  where we’re celebrating October Unprocessed — a month of eating unprocessed foods. Some 20,000 people have taken the October Unprocessed challenge so far…will you join us?
Kale chips are so 2000 and eight. Break out of that rut with the next trendy, nutritious, leafy green. Chip-i-fy baby bok choy for the latest crunchy sensation!
- 2 heads baby bok choy
- 1/2 teaspoon extra-virgin olive oil
- Few grains sea salt
- Heat oven to 325F degrees. Cut bottoms off bok choy leaves, leaving the green tops. If leaves are large, tear leaves in half. (Reserve stems for another use, in a fresh salad or stir-fry.)
- Place leaves in a large mixing bowl. Add the barest whisper of olive oil and stir – just enough to lightly coat the leaves, but not make them soggy. Place leaves in a single layer on a nonstick baking sheet, spreading leaves out if they are folded. Using your thumb and forefinger, sift a few grains of salt over the leaves. Truly, just a few grains. (If you are having trouble picturing what I mean, think of what Matthew McConaughey is doing with his fingers in those new car commercials.)
- Bake for about 6 minutes. Remove tray from oven and remove any individual chips that are crispy and done. Those that have more stem on them may need another minute or so back in the oven. Watch closely.
- Remove and allow chips to cool (5 minutes). Place on a serving platter and enjoy!
- Serves 2.
Recipe source: Dorothy Reinhold | Shockingly Delicious
Copyright Dorothy Reinhold | ShockinglyDelicious.com. All rights reserved.