You’re not a real vegan unless you eat kale! Just kidding but you should really consider adding kale into your diet if you haven’t already. One thing I hear from people is “I would eat it but I just can’t stand it” well I’m here with a very quick and effortless recipe today that will surely make you want to eat kale on a daily basis. Kale chips are a great alternative to potato chips as they are lower in carbs and fat and higher in protein so they are a great addition to your diet especially while in a cutting phase.
Kale Macros (per 100g)
High in Vitamin A, C & K
Prep time: 5 minutes
Cooking time: 10-15 minutes
Green Kale (x1 bunch)
Line a large baking dish with baking or parchment paper and preheat your oven to 200 degree Celsius.
Grab a pair of scissors and start cutting your kale from the top of the bunch moving down the stem. Try and keep the sizes consistent but don’t be worried if you get uneven sizes.
Even out your kale on the tray so it’s all repetitively level. I try to move the larger pieces to the outside and bring the smaller ones into the middle. Then use your cooking spray (in my case coconut) to give the kale a light coating of oil (don’t go overboard, usually just a light misting will do). Then add your salt, I like to give my salt grinder about 5 or 6 twists. Then if you choose to use other seasons add them now otherwise add your tray into the oven and set your timer for around 15 minutes (check after 10).
Check your kale after 10 minutes, if you see brown appearing that’s a what you want but if the outer kale is starting to brown up a lot compared to the inner kale I would suggest taking it out. If it’s all still quite green give it another 5 minutes. Once you’re confident it’s ready pull your tray out and let it stand for 5-10 minutes. Your kale chips should be crisp and crunchy.
You can enjoy the chips as a snack by themselves or add them into your meals like I do. I usually eat them on the side with my tofu and avocado.