KALE CHIPS… A BIT UGLY BUT A FLAVOUR SENSATION FOR YOUR MOUTH!
Last week I had been working from home all day. Despite having a beautifully nourishing breakfast and energy packed lunch I knew that I’d need something to tide me over during my evening yoga classes.
I quickly whipped up a batch of Kale Chips – having just received our Food Connect order I was so excited to find Kale in there. (It’s been hard for the farmers to grow it over the wet summer we had)
After posting a picture of my Kale Chips on facebook I enjoyed seeing the different reactions. A few people weren’t so impressed, and others wanted the recipe.
So here it is… you decide. Don’t judge a book by its cover, EAT them first and then judge. If you are still aren’t convinced, then fair game.
What you’ll need
- A bunch of Kale – as little or as much as you want to make
- Himalayan Rock Salt (or any other pink salt)
- Any other seasoning – Cumin, Pepper, Turmeric and Sumac are all faves of mine and work well here!
- Coconut Oil
What to do:
- ‘Shear’ the Kale – important to not eat the stalks. I slightly tear the leaves either end of the stalk at the end and then drag my fingers down to shear off the leaves
- Hand tear – don’t be precious, just break the leaves into smaller more ‘chip’ like shapes
- Toss and rub in 1 tbls coconut oil
- Toss in seasoning of choice (for those salt and vinegar fans you can add in a little vinegar here if you want
- Lay down on baking paper – evening spread out – in a baking tray
- Slower options: Bake below 100degrees for a good while – check in to make sure they are firming up and going crispy
- Faster option: Crank it to 170/180 and bake for 15 minutes
- Alternative option: place under your griller
You want crunchy, crisp but not burnt chips.
Eat and enjoy! Saha to you.
Signing off with an exhale.
Pause. Listen. Live.