You will usually be charged a fortune to get your hands on a bag of kale crisps (a bag which sometimes has unwanted flavour additives), so why not simply make them yourself? Loaded to the brim with nutrients, kale is an amazing source of vitamin C, vitamin A and vitamin K. Interestingly, cooked kale offers more iron per ounce than beef! The key here, is to really watch these wee green gems whilst they are in the oven to avoid them burning so that they don’t lose their nutrients. Each oven is different, so cooking times may slightly vary.
- 1 medium bunch of kale
- 1 tbsp. coconut oil (melted)
- 1 - 2 tsp. tamari (gf soy sauce)
- 1 tbsp. sesame seeds
- Preheat oven to 140 degrees.
- Wash kale leaves and dry very well (remember this step is vital, if your kale is left wet, the chips will turn out soggy).
- Cut off the stems, and tear the leaves apart.
- Place kale in a large bowl and using your hands, massage kale with the coconut oil, tamari and sesame seeds.
- Line a large baking tray with parchment paper or baking paper. Lay kale in a single layer on the baking sheet (if you have more kale than baking sheet, you may need to cook them in batches).
- Bake for 10 - 12 minutes, just until crisp. Start checking at 9 minutes - don't overcook or they'll burn!
- Remove from oven and let cool for a minute or two, then serve.