Healthy snacks are sometimes super tricky, especially if it’s a last minute venture.
I generally go for fresh popped pop corn or corn tortilla chips but it’s nice to mix it up, and I’m always looking for more ways to add some green veg to the menu, especially kale.
These kale chips come out surprisingly crispy and are packed with flavour, while at the same time are not over powering. A few secrets to ensure a lovely crispy chip are to make sure the leaves are thoroughly dried to avoid any steam-cooking and use a good amount of olive oil to coat (but not drench) the chips thoroughly.
Also spread the leaves out on the tray so they are stacked on top of each other.
1 bunch of tuscan kale leaves (or any variety will work)
2 Tbs extra virgin olive oil
2 Tbs nutritional yeast flakes
Kale Tip: Choose leave that don’t have too thick of stocks. If you have tough kale throw it in the freezer over night. Kale is a winter vegetable and the freezer mimics an overnight frost. Works so well!
Each of the ingredients in this recipe is a superfood in it’s own right.
The nutritional yeast is sweetish/savoury and almost cheesy, plus it’s a great source of B-vitamins as well as the friendly yeast saccromyces boulardii that help your healthy gut flora thrive. Extra virgin olive oil, especially if you source the Australian grown which is of the highest quality in the world, is full of antioxidants and a clean fat source for your brain, hormones and skin. We know how good kale is for us, such a gem.
Greens are naturally rich in chlorophyll which is a potent detoxifier, it chelates (attaches toxins to itself) and effectively helps remove any baddies from the gut.
Heavens. Who knew chips could be so healthy.