Baked kale chips are a great way to get that crunchy mouthfeel with heaps of B6, C, A, K, folate, copper and manganese (which you’re not going to get from a potato chip).
Rather than starch from potato or corn mixed with omega 6 seed oils, these “chips” use kale, fat from olive or coconut oil and flavour from curry powder and salt, to provide a much healthier alternative.
Macros
One serve provides 160 calories, 3 g protein, 15 g fat and 0.3 g net carbs
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 2
- 100 g (5 cups) curly kale, after big stalks removed, chopped
- 1 tbsp coconut oil or olive oil
- 1/2 tsp curry powder (optional)
- Sprinkle of sea salt
Directions
- Preheat an oven to 180°C/360°F (bake).
- Line oven tray with baking paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite-sized pieces.
- Wash and thoroughly dry kale with a salad spinner.
- Drizzle coconut oil or olive oil and sprinkle with curry powder and sea salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Suitable for
This recipe is featured in the following recipe books optimised for nutrient density. Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.
- low carb & blood sugar
- nutritional keto
- therapeutic keto
- plant-based
- vegetarian
- low carb vegetarian
- egg-free
- dairy-free
- cancer (weight loss & nutrient density)
- cancer (weight maintenance)
- cancer (weight gain)
- autoimmune paleo
- low FODMAP
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