Updated: Jan 11
The BEST kale chips ....
After many burnt kale chip experiences, I have finally discovered two techniques that create delicious, crispy and flavorful chips.
Kale is a dense, bitter, nutritionally dense food. It is a great fibre rich prebiotic which supports our gut health and our gut bacteria.
Kale is so dense that some people may experience bloating and abdominal discomfort after eating it raw.
Cooking vegetables has a magical way of slightly breaking down the cell walls of the plant in order to make it more easily digestible which increases its bio-availability. Aka, super healthy
2-3 cups kale torn into 1-2 inch pieces with stems removed
2-3 tbsp avocado oil
1 clove of garlic, crushed
dash of sea salt or Himalayan salt
dash of pepper
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp turmeric
Mix the oil, kale and seasonings in a large bowl.
Leave the mixture OVERNIGHT in the fridge in a enclosed tupperware container.
The next day, after the kale has marinated overnight, spread all the kale chips onto a baking sheet or a cast iron pan that is lined with parchment paper.
Bake for 15-10 minutes on the MIDDLE rack until dark and crispy. Check after 10 mins.
Remove carefully from the oven and let cool for 3-5 minutes.