Kale Crisps

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I first tried kale crisps when I bought them at a popular cafe chain, and I was immediately hooked! Who would have thought that such a simple little leaf could be so tasty when seasoned correctly. It only later occurred to me to try making my own after I’d seen a few others have a go, and now I have kale in the fridge specifically to make this snack.

Kale has become a huge name in the health world lately: when it contains antioxidants, anti-inflammatory compounds and glucosinolates that target cancers, it’s little wonder why. Rich in carotenoid nutrients that protect the body from oxidative stress, kale is fantastic for maintaining good pulmonary and blood-vessel health, and it is this protection from oxidative stress that gives it its anti-cancer properties. For me, it’s just a really yummy snack to fill that empty time between oatmeal bowls – once you’ve had them, you’ll never go back to potato crisps!

(Note – the measurements of the seasonings are approximate as I like to throw in however much of each feels right – feel free to vary them and add in any others you fancy – I also like nutritional yeast, chilli flakes, and even a little Organic Burst spirulina powder.)

1 bunch of kale

1 and a half tbsp melted coconut or olive oil

1 tsp paprika

1 generous tsp milled garlic flakes

1/4 tsp Organic Burst spirulina powder (optional)

Sea salt to taste

Serves 1-2 (depending on how much you’re willing to share!)

Preparation time: 35 minutes

  1. Preheat the oven to around 170 degrees Celsius. Cut the kale with scissors, or just tear with your fingers, into crisp-sized pieces and leave out the thicker stems.

2. Put the kale and all other ingredients into a large bowl and mix well using your hands – massaging the seasoning into the kale not only makes sure the flavour is absorbed but also tenderises the kale and reduces its bitter taste.

  1. Spread out the crisps onto a baking tray lined with greaseproof baking paper and place in the oven for around 30 minutes. Turning them over halfway is optional, as I’ve forgotten in the past and the chips haven’t seemed to suffer for it. Keep checking as they approach the end of the cooking time – the kale should be crispy but not totally frazzled!
  1. Pile into a dish and defend from hungry siblings/parents/passing strangers.

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