Kale Chips
These crispy, crunchy Kale Chips, are impossible to stop at one, and the best part, there is no need to! Swap greasy processed potato chips for this far healthier snack. Trust me, you will devour the whole bowl, and no guilt needed.Chop, toss, sprinkle and bake, it’s that easy with a bonus that kale is low in calories, low in carbs and one of the healthiest and most nutrient-dense foods you can eat.
Nutritional Profile
Wholesome Human Hero Ingredient: Kale
Kale is an excellent source of vitamins A, C, and K, as well as manganese, calcium, copper, potassium, magnesium, and several B vitamins. Being super high in antioxidants, these molecules can counteract oxidative damage caused by free radicals and may reduce your risk of conditions like heart disease, Alzheimer’s, and certain forms of cancer.
However, raw kale also contains a compound called goitrin, which can affect thyroid function. Our recommendation is to consume kale cooked instead of raw in salads, especially if you have a thyroid condition as goitrins can decrease the uptake of iodine, which is essential for the production of thyroid hormones.
Ingredients
- 1 bunch of kale leaves, washed, dried and cut into bite-sized peices
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
Instructions
- TOSS the chopped kale in the oil in a large bowl.
- SPRINKLE generously with salt and bake till the kale is crispy (approx. 10-12 mins). Don’t over-bake, brown equals bitter.
- SERVE cooled as they will become crisper as they cool.
- The key to crispy kale chips is to dry your kale leaves. Use paper towels or a tea towel to remove any water. Damp leaves make soggy kale chips.
- Use a large enough rimmed baking sheet so each kale leaf can lie flat in a single layer.
- Use kitchen scissors to remove stems and cut into bite-sized pieces
- Allow to cool and store in an air-tight container.
This recipe is:
Health Benefits:
- Gut Health
- Anti Inflammatory
- Antioxidant Rich
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