We see our fellow yogis munching on kale chips so often, we thought we’d show you how you can make your own, at home! Here’s another yummy recipe from Roost – the Alabama-based blog that features gluten-, grain-, lactose-, sugar- and starch-free food (plus gorgeous photography to boot!). Caitlin, who created the website, has kindly agreed to let us share her culinary creation with you – enjoy!
These kale chips, adapted from Bon Appétit, pack an amazing crunch – just like a potato chip, but MUCH healthier! Though raw kale is chewy and can taste slightly bitter and peppery, once baked this cruciferous green takes on a unique sweetness that, when mixed with sea salt … yum! While not as good for you as raw kale, these chips are a delicious, addictive snack that will give you a whole new appreciation for a vegetable that many would otherwise refuse to eat …
Tuscan Kale Chips
1 bunch Tuscan kale leaves (known as “lacinato kale”), rinsed and dried, with thick part of stems cut off
Preheat oven to 250 F. Toss kale with oil in large bowl; sprinkle with salt. Arrange leaves in a single layer on two large baking sheets. Bake until crisp – about 30 minutes for flat leaves and up to 33 for wrinkled leaves. Transfer to rack to cool and dig in!
NB: If you’d like, try using a different variety of kale. Whatever you choose, these chips are best eaten right when they come out of the oven. If you put them in a bag and keep them overnight, the kale will return to its chewy ways …
Count on Kale
Often called one of the nutrient-rich veggies around, you can count on kale to provide some unsurpassed health benefits. Packed with antioxidant, anti-inflammatory and anti-cancer nutrients, research studies have shown kale to possess preventative and treatment benefits when it comes to specific types of cancer. It’s also been shown to lower cholesterol and play a role in supporting the body’s detoxification processes.
What are your favourite ways to prep and eat kale? Let us know by leaving a comment below!