Kale chips are a good way to satisfy that salt craving, without adding loads of calories. They are relatively quick and easy, and you can get creative with flavours.
Adapted from Delicious Detox, by Carol Morley ND
- 1 bunch of kale
- 2 tsp oil (grapeseed or olive)
- 2 pinches of sea salt
- 1 tsp tahini (sesame seed butter) - optional
Preheat oven to 375 F.
1. Wash kale, and remove the leaves from the stalks (stalks are quite hard and don't cook well). Break up leaves into bite size pieces, and place in large bowl
2. Add oil, salt, and tahini. Use your hands to massage it into all the leaves equally.
3. Place leaves in a thin layer onto 2 baking sheets lined with parchment paper.
4. Bake for 12-15 minutes, depending on your oven. Start checking frequently around the 10 minute mark. Leaves should be dry, with the edges slightly brown but not burnt.
Using a dehydrator works well, too. But if you have a dehydrator, you probably already know this.
Tip: Let chips cool completely before transferring. Covering them too early will make them soggy.
You can try adding other flavours such as fresh lemon juice, fresh grated parmesan, or use nutritional yeast for a cheesy flavour.