Kale chips are the big thing in the health world at the moment because of kale’s high levels of iron, vitamin K, vitamin C, calcium and antioxidants. A nutritional powerhouse really!
Potatoes have always been the predominant vegetable of chips, but they 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 more than make up for them.
- 1 bunch kale (about 400g)
- 1 tablespoon coconut oil, melted
- sea salt, himalyan or celtic salt
- Preheat oven to 120C.
- Line 2-3 trays with baking paper.
- Was the kale thoroughly with cold water and pat dry.
- Remove and discard the central salk from the kale leaves, then cut or tear into small pieces.
- In a large bowl, toss the kale with cocnut oil and some salt. Go easy on the salt, a little goes a long way since there ia a natural saltiness in the leaves.
- Place the kale on the tray in a layer. Make sure you don’t overcrowd 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 an airtight container in the 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 to the kale, such as cumin or sesame seeds, chilli powder or smoked paprika.
What is your favourite variation?