Baked kale chips are a great way to get that crunchy chip mouthfeel while 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 six 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 230 calorie serving of this recipe provides 40 g of protein, 5 g of fat and 3 g of net carbs.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 350 g kale
- 1 tbsp coconut oil or olive oil
- 1/2 tsp curry powder
- Preheat an oven to 350 180°C/360°F.
- 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 salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
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