Kale 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.
large bunch certified organic kale or Tuscan kale
Wash the kale thoroughly with cold water and then pat dry. Remove the kale
leaves from the tough ribs and cut into smaller pieces
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.)
Pete Evans is an ambassador for Australian
Organic, the owner of Australia’s largest and most well known certifying
company Australian Certified Organic.
