It’s very beneficial and smart to add foods like kale to your diet. Kale is a green leafy vegetable that belongs to the Brassica family – others include broccoli, cabbage, cauliflower, and brussels sprouts.

Greens, in general, are a great way to neutralize and remove toxins from the body. I’d say, kale is extra special though. And, that’s because it’s rich in sulfur (a characteristic of the Brassica family vegetables).

Sulfur is an excellent heavy metal detoxifier, especially when it comes to removing mercury from the body. And because most of the toxins we’re exposed to are in the form of heavy metals, kale is a smart addition to your diet and healthy lifestyle.

This year, I have 21 kale plants in my garden, and not a leaf has gone to waste! The majority of what I harvest, is used to make fresh salads. Which I love! I’ll also add kale to soups, or make kale wraps. Yum!

It’s not often that I make kale chips, but recently I did. So, I thought I’d share the recipe. They’re easy to make, plus they’re delicious, nutritious, and detoxifying!

I made these in my food dehydrator, but they can also be made in the oven. I prefer the dehydrator method because it retains the nutritional benefits of the kale.

Get Clean with Kale & Yummy-Kale Chips Recipe - Sophisticated Booty

  • Nutritional Benefits of Kale
  • High in Vitamin K1 – blood coagulant & builder.
  • Great Source of Vitamin C – boosts immune system.
  • Excellent Source of Vitamin A – important for healthy vision.
  • Rich in Magnesium – essential for brain health, muscle & nerve function, and required for more than 300 biochemical reactions in the body.
  • Indole 3 Carbinol – may reduce growth of cancer cells & help repair DNA.
  • Lutein & Zeaxanthin – help protect your eyes from macular degeneration.

Recipe: Yummy Kale Chips


  • 2 large bunches kale
  • 2 tablespoons extra virgin olive oil
  • a couple pinches of Himalayan salt
  • ¼ teaspoon cayenne powder


  • Cut thick stems out of kale leaves. Tear leaves into chip size pieces – I do about 2 in. x 3 in.
  • Wash kale and dry in a salad spinner.
  • In a large bowl, add kale leaves and drizzle with olive oil. Add salt and pepper. Massage to evenly coat.
  • Arrange seasoned kale leaves in a single layer on dehydrator trays.
  • Dehydrate at 115 degrees F for 4 hours.



Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience!)