The excess of Christmas often leaves us feeling sluggish, bloated and exhausted, and most of us vow to make BIG changes in the new year. This new mission for good health and/or a fitter, slimmer body gets us all fired up. Soooooo many people start the new year by emptying the contents of their fridge and filling it with fruit and veg. But very often people don’t know how to make healthier food taste delicious, and it’s not long before they feel bored and deprived. Usually within a few weeks they fall of the wagon, they feel guilty for failing, but the reality is that most of the time with this approach failure is inevitable.

I want to show you that healthy food can taste awesome with a tasty little recipe that’s super nutritious and easy to make. Welcome to the world of kale crisps. What I love about making my own kale crisps is that I dictate the ingredients, often with shop bought veggie crisps a low grade vegetable or sunflower oil is used. This recipe calls for better quality oils such as coconut, avocado or extra virgin olive oil. I used my dehydrator to make mine crisps but they can be made in the oven. For me the dehydrator retains more nutrients as a lower temperature is used, but you can always vary your oven temperature and cooking time to achieve a similar result.  

Kale is in season at the moment so it’s really easy to get, and it’s the best time of year to eat it. Kale is rich in many nutrients such as Vit A, C, K, Calcium, Magnesium and Iron. It’s also a great source of fibre and Chlorophyll.

Keep in mind that you can use different seasoning to what I’ve used in this recipe, such as paprika, chilli powder, curry powder, Parmesan etc.

Ingredients 

  • 250g bunch of kale
  • 1 tbsp. extra virgin olive oil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • A pinch of salt
  • 2 tsps. nutritional yeast (optional)

Method 

  • Pre-heat the over to 150c, keep in mind you can also use a lower temperature it will just take a little longer.
  • Tear the kale of it’s stalks, break into bite sized pieces then rinse and dry well (I used a salad spinner).
  • Put the kale in a bowl, add the olive oil and massage it into the kale, then add the rest of the ingredients and mix well.
  • Lay the kale out on a baking tray in a single layer, you may need two trays or simply bake a second batch.
  • Bake for 15 to 20 mins, making sure to keep an eye on them as they can burn very quickly.
  • Remove from the oven and allow to cool for 3 mins, then devour. These crisps will keep for 2 to 3 days in an airtight container.