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Recipe: Kale chips

I am generally not a huge fan of kale, mostly because of the curly texture. I am however a huge fan of spinach. Raw. Cooked. Sauted. In soup. As a salad. It doesn't matter. Kale has become increasingly popular in the past few years, and for good reason to. This nutritional powerhouse is packed with vitamins and minerals so I figured i should try and incorporate it in my diet. Since I am not a huge fan of the texture, I added it to my daily green juice. And the verdict? Loved it. So after seeing and hearing great things about kale chips I decided to give it a go... Oh, perfect and wondrous kale chips! Where have you been all my life?! Kale chips are so delicious and highly addictive. These greens bake up perfectly into light and crisp chips of amazingness. And seriously? They are so easy to make. Spray, season, bake, enjoy. Plus, they stay crispy through the day. I was a little surprised by that. For some reason I thought that they would begin to get soggy after sitting, but nope! Hours later they are still deliciously crisp and snackable.

Bake-until-crispy What you'll need:

- 1 bunch of kale

- 3 TBSP Olive oil

- Salt and Pepper to taste

How to make kale chips 1. Pick your kale I generally use two types of kale for my kale chips. Lacinato kale (also known as Tuscan kale or dino kale) is blue-green, fairly flat, and looks almost leathery. Curly kale is pretty self-explanatory, with tight, ruffled leaves. 2. Wash and dry, dry, dry Give the kale leaves a good rinse and lay them in a single layer on dish towels or paper towels. Roll them up and gently pat them until they’re as dry as you can get them. 3. Cut ‘em up Using a paring knife or, my favorite, kitchen scissors, cut the ribs out of the kale leaves and discard them (the ribs are very bitter). Then trim each leave into approximately 2-inch sections (some will be smaller – no worries!). 4. Toss with olive oil Place the kale into a large bowl and drizzle with olive oil – I use about a tablespoon per medium bunch. And toss gently, but thoroughly. You don’t want to bruise the kale, but you want to make sure every single bit of every leaf gets coated. Curly kale, with all its ridges and valleys, might take a little extra effort. Kale5. Lay in a single layer on a baking sheet Line a baking sheet/cookie sheet with parchment paper or a SILPAT mat and lay kale in a single layer on the mat. Sprinkle with a bit of coarse salt (I use kosher salt) as desired. 6. Enjoy Remove from the oven once done and allow to cool slightly before enjoying! We'd love to know:  What is your favourite way to eat kale? xo Kimberley



  • indigenaskincare on

    Thank you so much! We will check it out :)


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