In a story about super foods, Dr. Frank McGeorge taste-tested some store-bought kale chips. He admitted he didn't think they would be a huge hit at his home.
Shortly after the story aired, a metro Detroit mother challenged Dr. McGeorge to taste her homemade kale chips.
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Melissa Polsinelli makes kale chips for her daugther Alaina who loves them. She has also made them for her daughter's class and a lot of the children liked them. Polsinelli said about nine of the 11 kids who tasted the chips, liked them.
Kale chips are loaded with Vitamins A, C and K, minerals and antioxidants.
After making the kale chips with Polsinelli, Dr. McGeorge found a new appreciation for the snack food.
"They're good. They're crunchy, they're light, they're going to be all gone in a minute," said Dr. McGeorge.
This is the recipe Polsinelli uses to make kale chips:
Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.