07 May Crispy Kale Chips – A Great Anytime Snack
Crispy kale chips are one of my favorites. They’re a delicious way to get more vegetables and good fats in your diet. They’re easy to make. Plus, my kids love them as a fun snack. You can even grind them up and sprinkle them on sweet potatoes or many other delicious foods for added texture and nutrients.
To make delicious kale chips:
- Preheat your oven to 300 degrees. You’ll see many recipes listing a higher temperature, but I’ve found that cooking a little longer at a lower temperature helps ensure your kale chips will be crispier and not burnt.
- Separate the leaves from the stems and “ribs”, then break or chop into pieces.
- Be sure you wash and fully dry the kale before adding oil. Drying is important because a dry leaf will crisp up. A moist leaf will retain moisture during the baking process.
- Add 1/2 – 1 tablespoon of good-fat oil like coconut oil and toss until the leaves are evenly coated.
- Add spices! I love chili powder, garlic and a little Himilayan sea salt (for added minerals and nutrients; you can skip the salt here and add to taste once baked and still warm too).
- Spread evenly on a baking sheet and bake for about 20 minutes, until crispy. Flip the kale halfway through if you like or rotate the baking sheet to be sure you’re cooking the leaves evenly.
When the kale chips are out of the oven and still warm, I sometimes sprinkle Rawmesan (ingredients are simply: organic walnuts, organic sunflower seeds, nutritional yeast and Himalayan sea salt) on top, which I think is fine occasionally for those who can process glutamate properly. For more information on nutritional yeast, this is a great article which discusses the benefits and summarizes current topics.
Kale chips are a great weekend snack too and an easy recipe to make with friends or your kids.
Mary Caire MD empowers the world to create a culture of optimized health guided by DNA and epigenetics.