Kale is the ‘queen of greens’. It is crammed full of nutrients: high in iron (more iron than beef!), fibre, vitamin K (so good for bone health & blood clotting), antioxidants (so good for cancer prevention), omega-3, (so help fight against arthritis, asthma), vitamin A (so great for vision, skin & preventing macular degeneration, lung & oral cancers), vitamin C (so great for the immune system, cartilage & joint flexibility) & calcium (so help prevent bone loss & osteoporosis).
I love crisps & these kale crisps satiate my hunger for texture and intense flavour whilst packing in many vitamins, minerals & fibre. They are great eaten as a snack or used as salad topping (see above as a salad topping).
Using a nut butter as a base ensures that the kale leaves are coated evenly with spice. Massaging them ensures an even distribution of this spice. YUM!
Healthy Kale Crisps
Preparation time: 20 mins
Baking time: 15-20 mins
1 tbsp extra-virgin olive oil
1 small garlic clove (or 1/4 tsp garlic powder)
1 red chilli (or 1/4 tsp chilli or curry powder)
1 tsp runny honey or agave
2 tsp soya sauce or tamari
1/8 tsp cayenne pepper or paprika
Large pinch of salt
Preheat oven to 180°C & line 2 full sized baking sheets with greaseproof paper.
Wash kale, dry, remove the tough stalks & place in a bowl.
In a small bowl, mix together nut butter, oil, garlic, chilli, honey, soya sauce (or tamari), spices & salt to make a thick gloopy paste-like sauce.
Using your hands, use massage the kale leaves with this sauce, ensuring that the kale leaves are evenly coated.
Lay kale leaves flat on 2 baking sheets & bake for 10-14 mins until crisp. Be careful! These can burn quickly.
Remove from oven & allow to cool for a few mins before removing. If there are any soggy crisps, pop back in the oven for a few more mins.
Store in an airtight container. These keep fresh for about for about 5-6 days.
Don’t forget you can find my favourite recipes in my FREE eBook here.