Kale has been hailed many things, ‘the new beef’, ‘the queen of green, a ‘new superfood’. A member of the cabbage family kale comes in two forms: curly kale, which has crinkly leaves and smooth kale. Curly kale is more commonly found in your grocery store.
Kale is usually boiled but I love it as a roasted chip. The texture is almost like a Thins Chip.
I also prefer in this form as a healthy snack. In juice form, unless you have a coldpress juicer you loose quite a few nutrients with a centrifugal juicer, and at $5 a bunch you want bang for your buck.
I added olive oil and sea salt to my chips however next time I think chilli flakes will take it to the next level! For all the vegans, gluten free and paleo lovers this is a great pick me up snack and for those newbies wanting to introduce kale into their lives, this is a great way to do it.
1 bunch of Kale
salt and pepper
Preheat oven to 180 degrees (365 F) and line a baking tray with baking paper
Pull the stems from the kale (I like mine on)
Lightly drizzle olive oil over the kale
Sprinkle salt and pepper and any other preferred dressings see below
Bake for 10 minutes turning over once. Kale should be crisp. Serve immediately.
Tips: dressing options are chilli flakes, cumin, sesame, paprika the options are endless.
Peace n Bakes
Ms Fat Booty Bakes x