I love Kale. In fact, I love all green and leafy vegetables, I’m sure I feel instantly healthier once I’ve eaten them! I know though that my love of all things green isn’t shared by everyone but because kale is so nutritious, I tried to find a way of making it more appealing and came up with my own quick and easy version of kale “crisps”. If you get the munchies in the evening you can eat these with absolutely no guilt, in fact quite the opposite!
- Kale is low in calories, low in fat and high in fibre and sulphur making it a great detoxifying food, good for your liver
- Very high in iron – contains more iron than beef per calorie!
- High in vitamin K
- Contains anti-oxidants and anti-inflammatory omega 3 fatty acids
- Lowers cholesterol so is great for heart health
- Contains vitamin A and vitamin C
- Good source of calcium – more calcium than milk, so a good addition to your diet if you can’t tolerate lactose/dairy products
How to make kale crisps (chips):
- Preheat the oven to 200 degrees
- Grab a bunch of fresh kale, I used cavalero nero, one of my favourites
- Cut into good-sized 1-2 inch pieces (it will shrink slightly in the oven)
- Place in a plastic bag or bowl, add 2-3 tablespoons of cold-pressed rapeseed oil along with a generous sprinkling of smoked paprika and sea salt and mix well (you can experiment with other spices to replace the paprika)
- Lay the kale pieces on a baking sheet and place in the oven for 5 to 10 minutes or until crispy
- Take out of the oven and leave to cool before eating