Since converting to a Paleo lifestyle over 2 years ago, Kale Chips have been my absolute number one go to snack . They taste great and have the added bonus of being extremely nutrient dense. They are a great source of vitamin K, vitamin C, manganese, calcium and copper.
However for maximum nutritional benefit, there a couple of things to take in to consideration when baking kale Crisps:
1) Always use organic kale! The reason for this is because Kale now belongs to the ‘dirty dozen plus’ list of food. This is a list compiled by the environmental working group of food that are most contaminated by pesticide use.
2) Use the right oils at the right temperature! Avoid all nut and seed oils. They contain very high levels of omega 6 fatty acids which cause inflammation and contribute to illness and disease. Instead use a good coconut oil or a good extra virgin olive oil (the good fats!). When heating oil make sure to keep them below their smoke points. Once oils are heated above their smoke point they become toxic. Extra virgin olive oil has a smoke point of 160 degrees so make sure to not exceed this. I also find that baking kale chips at lower temperatures yields the tastiest kale chips.
- Wash and dry kale thoroughly.
- Remove stems and tear in to large pieces.
- Spread on a sheet of parchment paper (making sure no overlapping takes place) and drizzle with a high quality extra virgin olive oil (you can also use extra virgin coconut oil).
- In a separate bowl combine a mixture of salt, pepper, garlic powder, ginger power, chilli flakes, paprika and cumin and sprinkle generously over the kale
- Bake at 150 degrees for 15 minutes, remove from oven and enjoy!