A few years ago, it was almost impossible to find kale. I became obsessed with it after learning more about the alkaline diet via Tony Robbins. Alkalizing is all about balancing the pH of your body and veggies such as spinach, cucumbers, broccoli and kale are all nutrient-packed alkaline-rich foods that are recommended.
If you’ve never heard of kale, it is a leafy green vegetable from the cabbage family, with a mild earthy flavor. Great for juicing or smoothies, baked in quiches or frittatas, or pan-fried with some bacon! (What isn’t good with bacon? hehe)
I’ve previously paid as much as $4 for organic kale but now that it has become a more common ingredient, I’ve now bought it for as cheap as two for $3!
So with the sudden abundance of kale, it is now much more affordable to make loads of kale chips!
Why kale chips?
Well, when you’re putting in the effort to workout regularly but sometimes crave the crunch of potato chips… Kale chips are a nutritious alternative!
They’re ridiculously easy to make! You’ll only need just over half an hour to do one bunch.
This isn’t much of a recipe, as it is that simple.
Remove the leaves from the stem and cut or tear into 3 – 5cm pieces. Wash and dry thoroughly. Preheat the oven to 140°C. Spray with olive oil, season with salt and pepper, and off you go! Spread them out on lined trays (single layer please!) and bake for 20 – 30 minutes then flip them over and bake for a further 10 minutes until crisp. Watch that they don’t burn but don’t remove them til they are crisp!
You can also jazz them up with some vinegar.
Salt & vinegar kale chips are the best snack ever.
White vinegar, balsamic vinegar or sherry vinegar all work well. Start with about 2 tablespoons of vinegar and adjust to taste. I like mine ultra tangy so I naturally add a bit more. Make sure your kale isn’t soggy with too much vinegar though, they may never crisp up!
Store excess kale chips in an air-tight container or divvy them up in zip-lock bags for later snacking!