GUEST POST PETE EVANSKale chips are quite big news in the health world, and rightly so due to kale’s high levels of iron, vitamin K, vitamin C, calcium and antioxidants, it's no wonder it dons the name 'nutritional powerhouse.'
Potatoes have always been the predominant ingredient for chips, but potatoes are in fact 'anti-nutrient' vegetables because they contain enzyme blockers, lectins and another family of toxins called glycoalkaloids which aren't destroyed by cooking. My family and I haven't eaten spuds for a long time and we find that sweet potatoes, (kumara) and pumpkin more than make up them.
So back to the kale chips - there are a few different ways you can make them. One option is to use a dehydrator, just do a little research before purchasing one as they are generally made of plastic and the jury is still out on the effects that a plastic dehydrator may have on food. I'm sharing the oven baked option with you as I feel it may well be the safer bet. You can play around with different flavourings to add to the kale and feel free to be as creative as you like because kale can handle some strong spices and seasonings.
Crispy kale chips
• 1 large bunch certified organic kale or Tuscan kale
• sea salt or Himalayan salt
• Preheat your oven to 120° C (250° F). Wash the kale thoroughly with cold water and then pat dry. Remove the kale leaves from the tough ribs and cut into smaller pieces
• Line your baking sheet with some parchment paper. In a large bowl, toss the kale with some coconut oil and \salt, easy on the salt as a little may go a long way. Place the kale on the baking sheet in a single layer, do not overcrowd the baking sheet. Use more than one baking sheet if you needed. Roast the kale until crispy, about 35-40 minutes (check your oven as oven temperature may vary.)
• Serve as snack
He is a Paleo chef, conscious health coach, surfer, organic real food lover, speaker, author, knowledge-seeker & truly proud Dad. Cook with Love & Laughter!