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Crispy Kale Chips

November 25, 2016
vegan thanksgiving

You’ve probably heard people saying that the healthiest foods are the ones that don’t taste that good. Yes, including more healthy foods in your diet can be challenging. But it’s not impossible. It’s actually easier than you might think. In this recipe, I’ll show you how you can make crispy and tasty kale chips.

They’re a perfect snack for movies or weekend nights. And this might be the healthiest snack on the planet as kale is the king of all greens.

Just like broccoli, cauliflower, cabbage and other similar veggies, kale belongs to cruciferous vegetables. These types of vegetables are real nutrition powerhouses. They can prevent DNA damage, metastatic cancer spread, defense against pollutants, boost your liver detox enzymes and, so much more!

Kale is one of the most nutrient-dense foods on the planet, meaning that it contains tons of nutrients per calorie. This dark-green, leafy vegetable is one of the best sources of vitamin K which is essential for blood clotting. Kale is also super high in vitamin A and C. Apart from that, it’s rich in antioxidants, has anti-inflammatory abilities and keeps your heart in a good shape.

Ok, to all the salad and green stuff haters – just stay with me for a bit. If you haven’t tried kale chips, please do. It’s a real magic to see how these humble leaves turn into a crispy, spicy, tasty and healthy snack. We finished the bowl of these kale chips in seconds. Seriously. So let’s cook, shall we?

Sauteed vegan greens (4 of 10)

Kale chips-3

To make a small bowl of kale chips, you’ll need:

  • few leaves (4 – 5) of fresh kale
  • Himalaya salt
  • garlic powder
  • black pepper
  • extra virgin olive oil
  • optional – cayenne pepper

* Feel free to experiment with any kind of spices that you have. These chips will also taste great with salt only.

Directions:

  1. Preheat the oven to 100ºC. Wash the kale leaves and dry them well (they have to be really dry otherwise the kale won’t be crisp). I usually buy organic kale and don’t wash it at all, just lightly brush off any dirt off the leaves.
  2. Remove the leaves from the tick stems and tear into bite size pieces. Lay in one layer on a baking paper. Bake for 10 – 15 minutes until crips, but still green. Be very careful to not burn them!
  3. When done, sprinkle with extra virgin olive oil and spices. Mix well and voila!

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