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Kale Crisps by Boberika

Kale Chips

  • 1x Bag of Organic Kale
  • Pinch of Himalayan rock salt
  • Drizzle of Olive oil

Optional

  • Vegan cheese and nutritional yeast flakes 
  • Grounded Flaxseed

Method

Turn your oven to a high heat 200C (Raw foodists just use the dehydrator). Cut the stalks off so you’re only using the leaves (the stalks tend to be very bitter). In a big baking tray I sprinkle Himalayan rock salt and olive oil, then I use my hands and massage these into the leaves so everything is coated. I also make them in batches on different trays, so I can have different flavours and you get to know how much salt and olive oil you will enjoy. Lay flat (don’t put leaves on top of each other) and bake in the oven for 10mins (depending on your oven you will see the leaves start to turn colour – remove before this happens and let them cool down). You can eat these straight away, but I find the next day they go limp and also some of the thicker leaves aren’t crunchy. The trick I’ve discovered is to then put these in the dehydrator on a low heat for an hour or two and that makes the bits that are thicker not go soggy and voila I have a massive bag of Kale crisps! You’ve been warned these are seriously addictive and one of my favourite snacks to have!

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