So, if you, like me want your kids to beg for Kale for breakfast, lunch, dinner and tea then this, my friends is the recipe for you. I was totally shocked at how delicious and easy this was to make. I kind of did it as an experiment because after failing miserably at making beetroot crisps and banana chips (that’s a whole other blog post!) I just assumed I would be popping this on my epic fail list too!! (We all have one, we all have some things that just don’t work. It doesn’t make you a bad person and I’m clearly not still completely bitter about the experience. OK!)
Moving on. This recipe is thankfully, completely fail-proof. It takes a little bit of preparation time but believe me it is so utterly worth it. Now, this recipe unlike most of our dishes contains both oil and salt. I know, I know I spend most of my time preaching about why we should avoid oil, sugar and salt, then I promptly bring out a cake recipe or some salted crisps but bear with me on this one. The way we look at it is, we are mostly plant-based (always vegan though) and on the odd occasion, birthdays, Christmas, cheer myself up days because I ruined the banana chips (just let it go already) and any other time that we just feel like satiating our foodie wants we like to deviate from wholefoods plant-based and land ourselves firmly in the vegan junk food camp. That being said we still want our food to contain lots of nutritional value and we want to reduce any of the additives as much as we possibly can. By making our treats from scratch at home we have the power to make them much more nutritionally beneficial and today’s crisps are no exception.
Kale is loaded with so much goodness. It is a high fibre, low-calorie food packed with calcium, folate, magnesium, iron, Vitamin K, Vitamin C, potassium, manganese and copper. The Himalayan salt used is also a mineral powerhouse, however, we use such a minimal amount of this and the oil in this recipe that I imagine its neither here nor there. I think you’ll agree though that these three ingredients far outweigh the scary list of ingredients usually found in regular crisps.
Super crunchy kale crisps
These are the PERFECT treat to get your kids eating some amazingly healthy kale.
- 1 large bag or head of Kale
- Spray coconut oil
- Pink Himalayan salt
Preheat the oven to Gas mark 2 or 300F
Remove the stalks from the kale.
Thoroughly wash and dry your kale. I can't stress enough how dry your kale needs to be so I always wash and dry mine a few hours in advance to give it a chance to properly dry out.
In a bowl spray a few squirts of oil and massage in gentle to cover all of the leaves.
Layout thinly on a baking tray, with no overlapping. (We used this one which helps them cook super evenly.)
Sprinkle with a little salt and bake in the oven for 30 mins.
Now, despite your kids begging you to have kale crisps at every single meal, I suggest you limit it to just the odd occasion. Ha Ha! But boy are they delicious. Don’t forget to tag us in if you post your own Kale crisps on the socials. We love to see your pics too!
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