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Easy recipe for tasty homemade kale chips

-Oct 1, Caroline Blight , Nutrition -

roasted kale chips recipe
If you’re on a health kick but craving salty snacks, consider this super simple recipe for baked kale chips which are seriously as more-ish as they are delicious!  

 

Kale is certainly not called a superfood for no reason! It’s full of vitamins A, B, C and K. It’s a great portion of fibre and even contains protein and omega-3. Kale is also fantastic for eye health as lutein and zeaxanthin – the nutrients which give kale its beautiful, rich, dark colour help protect our eyes from macular degeneration and cataracts. What’s more it’s in season right now which means it’s at its tastiest and also most nutritious. But there are some who can’t get on with its sometimes tougher texture and strong flavour. By baking kale into these chips that fibrous texture disappears and you are left with a feather light, crispy chip.

This recipe for make your own kale chips is both simple and tasty. You can also add your own seasonings to suit your palate. And even if you have not felt like someone to hail the kale in the past, this could make you change your mind. Swap your regular bag of crisps for these and you will certainly make snacking work for you.

You’ll need:

 

1 large bunch of whole kale leaves

1-2 tablespoons melted coconut oil or olive oil

Seasoning – try a grind of sea salt, or a teaspoon of either cumin, cayenne pepper, soy sauce or nutritional yeast

Preheat the oven to 110C / 225F /Gas 1

 

Method: 

 

Wash and thoroughly dry the kale leaves.

Remove the leaf from the hard stem up the centre of the leaf.

In a large bowl drizzle the oil over the kale, thoroughly combine – use your hands for this! Now add your seasoning and again mix well.

Spread the kale over as many baking sheets as you need to to ensure the kale pieces are not touching one another – this is so they crisp evenly.

Bake for 15 minutes before rearranging your baking trays so they all cook evenly. Return to the oven for another 5-10mins. It’s important to keep an eye on your kale as it can burn suddenly.

Remove from oven and cool on the baking trays.

When cold (or even warm) eat immediately, store any remaining (unlikely to be many!) in an airtight container, no need to refrigerate, for a couple of days. 

 

These are particularly great if you work in an office and can’t stop grazing out of boredom, or if you’re watching TV in the evenings and want something to munch on that won’t dent your waistline. If you like a layer of crunched up chips in your sandwich, these will make a mighty and very worthy substitute. 

 

For more nutritious recipes, try this 5-minute seared salmon steak with tomatoes, or, have you ever thought of making your own avocado ice cream? 

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