Easy peasy Kale Chips

Kale chips. It sounds like you’re trying to trick people into eating something that they don’t want. You might even have your first couple and think ‘As if  I am ever going to get into these’. Something happens though, and please correct me if I’m wrong, whereby you become totally addicted. These crispy lil’ beauties and a good Ted Talk are the absolute bees knees for some inspiring down time!

Kale is packed with the most incredible nutrient density of all the veggies, and for those of you that don’t enjoy the aspect of its heavy texture in sauté and steaming, you will welcome the melting crunchiness after the oven has had its way with it. I promise. Let me know what you think of these.

Real Movie Snacks. Happy Bodies

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Easy Peasy Kale Chips Recipe
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INGREDIENTS

  • 1 bunch kale with about 6-7 stalks in it green or purple are both great
  • 1 tsp dried oregano
  • 1/2 tsp turmeric powder
  • 1 small handful activated nuts (i used almonds, but have used cashews in the past and they're gorgeous. Haven't activated before? Head here for the update)
  • 3-4 tbsp macadamia oil or melted coconut oil (do 3 tbsp for the pesto, and if it was a large bunch of kale, add a drizzle of the 4th tbsp when mixing into the leaves)
  • 1/4 tsp sea salt

INSTRUCTIONS

  1. Preheat your oven to 180 C / 350 F
  2. Wash your kale, and thoroughly dry with a tea towel so the leaves are no longer wet. Peel the kale leaves away from the stalks and break up the large leaves so that you have pieces that are about 1/3 the size each of your hand (actually quite hard to describe, so am hoping that makes sense to you as a general size guideline!)
  3. Either mortar and pestle or food processor blitz your almonds, turmeric, oregano, sea salt and oil of choice, into a thick, chunky pesto.
  4. Then, in a large bowl work the pesto through the leaves, so that each is glossy and coated by the mixture. Add a little drizzle extra of oil if needed.
  5. Then, space out your kale leaves over 2 oven trays, so there's plenty of room for air to move through the leaves and get them to dry and crisp for your crunchy pleasure!
  6. Place in the oven for 15-20 minutes. Check regularly, because if you over cook them, they will get bitter and taste burnt. You may have to rotate trays. My little gas oven gives quite uneven heat, so I often take out the initial crispy ones after 10 minutes, and then leave the rest in for longer.
  7. WHEN ARE THEY DONE? They will be crispy to the touch and no longer limp - that's when you know they're done!
  8. Then, remove from oven. Cool a little if you can wait and tuck in.

RECIPE NOTES

NUT FREE NOTE: If you're nut free just skip the nuts and reduce oil to 3 tablespoons total. It won't affect your ability to enjoy a delicious kale chip or 20!

VARIATIONS: Reduce salt to a pinch and add a teaspoon or 2 of nutritional yeast flakes. A great source of vitamin B and a nice lil' cheesy flavour added.

You could also change up the spices and herbs to suit what you have. As long as the measurements are right, the possibilities are endless!

Comments 10

    1. Post
      Author

      Thanks for the comment Marnie – I’ve updated the post to give more detail on the done part, towards the bottom! Feedback is super appreciated!

  1. Oh Alexx!!! These are divine…..!!!! My first kale chips and I’m in love…. I was going to ask how to store them/how long they last but I doubt there will be any left from 3 trays worth! Thank you so much for another scrumptious, super healthy recipe.

    1. Post
      Author

      Caz… your first? Oh, I’m excited for you. Amazing, right? Welcome to the club of ‘never any left overs’! 😉

  2. Alexx… when I saw this post a while back it registered. Then I saw the pic you posted of M.A baking them and I rethought that I really must get some kale and try them out. Yesterday I did just that and am in LOVE. YUM, YUM, YUM!! ps – you were right, first munch had me thinking, uh oh… and then I couldn’t stop!

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      Author

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