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.
One serve provides 160 calories, 3 g protein, 15 g fat, 0.3 g net carbs and P:E = 0.2.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 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
- 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.
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