Preparation: 10 minutes
Cooking: 10–15 minutes
Servings: 4
Kale chips are a fun way to get your greens, but they can be a little plain, so here is my version, enhanced by a sprinkle of chilli flakes and paprika and baked until crisp. These little morsels are great for a movie snack or as the star of the show on a platter with other roasted vegetables, nut and seed bread, beetroot pesto (page…..), and fruits and crackers.
Brain Food Note
Kale is packed full of antioxidants and vitamins which help enhance mood and hinder anxiety. Cook in coconut oil to keep your mood balanced and your thinking sharp.
What You Need
3 curly kale stems
2 tablespoons coconut oil
1/2 teaspoon Himalayan rock salt
1 teaspoon chilli flakes
1/2 teaspoon paprika
What You Do
Preheat oven to 150 degrees C.
Wash the kale and pat dry thoroughly, or use a salad spinner. Slide the leaves off the stem and tear the kale into potato chip–sized pieces. Massage the leaves with coconut oil, getting into all the little kale curves.
Place the kale sparingly in a single layer on two lined baking sheets. If you place too many on the tray, they are more likely to burn.
Bake the chips for 10–15 minutes, or until crispy. Remove from the oven and serve.
Store your chips in an airtight container for up to 1 week.
Note
I recommend using Himalayan rock salt if possible, as it’s rich in minerals, including calcium, magnesium, potassium, and iron. If you can’t obtain this salt, then sea salt is comparable. Regular table salt is heavily processed, eliminating its minerals.
