Kale chips are surprisingly delicious and healthy – because of kale’s high levels of iron, vitamin K, vitamin C, calcium and antioxidants.
Potatoes the predominant vegetable of chips, contain poor levels of nutrients along with enzyme blockers, lectins and the not so good glycoalkaloids, which aren’t destroyed by cooking.
So I find kale, sweet potato and pumpkin the best choices!
Serves 2-3
Ingredients:
- 1 bunch kale (about 400g)
- 1 tablespoon coconut oil, melted or ghee or olive oil
- sea salt, Himalayan or Celtic salt
Method:
- Preheat oven to 120C.
- Line 2-3 trays with baking paper.
- Wash kale thoroughly with cold water and pat dry.
- Remove and discard central stalk from leaves, then cut or tear into small pieces.
- In arge bowl, toss the kale with oil and a little salt – there’s a natural saltiness in the leaves.
- Place kale on tray in a uncluttered layer, as they need airflow. Use an extra tray if you need to.
- Roast for 35-40 minutes, or until crispy.
- Eat immediately or store in airtight container in pantry for up to 2 weeks (if they go a little limp on storage, just pop them in the oven for another 5-10 minutes to dry them out again).
Variations: Try adding different flavourings, such as cumin or sesame seeds, chili powder or smoked paprika.
What’s your favourite variation?
