Over the past week, we made kale chips three times!
Kale is an incredible superfood, packed with vitamins K, A, and C, copper, calcium, iron, fiber potassium, B vitamins plus 45 different flavanoids to reduce inflammation in the body.
Ideally, you want to consume kale steamed or lightly sauteed. This allows the fiber to bind to the bile acids in your body and has been shown to reduce cholesterol and cancer.
However, kale chips are a great alternative for a crunchy, salty snack, even if they don't pack the same nutritional punch as steamed kale!
I've found that kale chips take a lot of trial and error. One trick is to make sure they are very dry. (You may want to buy a bag of prewashed and dried kale to make this step easier.)
For best results, I massage the kale with coconut oil (or olive oil) before cooking.
Here's our recipe:
1 large bunch of kale, chopped, washed and dried (stems removed)
1-2 Tbsp coconut oil
sea salt to taste
nutritional yeast for topping
Preheat the oven to 325 degrees.
Wash and dry kale and chop in small pieces (or use prewashed, chopped kale).
Melt coconut oil in the microwave or on the pan with the kale and massage the oil into the leaves. Spread them out in a single layer on the pan and sprinkle with salt.
Bake for 12-20 minutes, stirring and flipping kale halfway through. The cooking time varies with the size of the kale.
Kale chips are done when they are crisp but be careful not to burn them.
Top with additional sea salt or nutritional yeast as desired. They are best eaten immediately.
Have you made kale chips?
What are your go to salty snacks?