Swap deep-fried potato chips for antioxidant-packed baked kale chips. Kale is rich in vitamins A, K, and C, and minerals like iron and calcium. It has compounds that have been shown to have anti-cancer properties, and it supports eye health and bone growth, and lowers inflammation in the body. Kale is naturally warming and bitter and is used to soothe congestion and improve stomach function in traditional Chinese medicine.
This recipe for kale chips is easy and fast to make, plus gluten-free and rich in fiber.
Let us do the baking for you!
Try our ready-to-eat Kale Chips.
From The Urban Remedy Book.
Kale Chips
Ingredients
I bunch Lacinato or curly kale, stems removed
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
Preparation
Preheat the oven to 200F (95C). Pile the kale leaves on a rimmed baking sheet, then drizzle with the oil, sprinkle with the sat, and toss to coat evenly. Arrange the leaves in a single layer on the pan. Bake the kale leaves until they are crisp, about 20 minutes. Remove from the oven and enjoy. Store any leftover chips in an airtight container at room temperature for up to 3 days.
Makes about 3 cups (3 oz/ 90g)
Vegan Cheesy Kale Chips
After removing the chips from the oven, sprinkle with 2 tablespoons of nutritional yeast flakes and 1/4 teaspoon ground turmeric.
Sesame Kale Chips
Substitute 1 tablespoon cold-pressed sesame oil for 1 tablespoon of the olive oil. Toss the leaves with the oils, 1 tablespoon raw sesame seeds, 1 tablespoon gluten-free tamari, and 1 tablespoon coconut palm sugar before baking as directed.
