How to make kale chips using sea salt and coconut oil

 Over the last year kale has gained a ton of popularity in cooking and healthy eating trends. “Eating your greens” was something you were always told by your mom to do, but most of us turned up our noses to the leafy greens. Most didn’t taste that good, or we just weren’t aware of ways to make eating greens more enjoyable. Kale is very high in vitamin K and in fiber; both very good for your diet. But kale on its own can be hard to swallow with a slightly bitter taste. Kale chips are a great way to get some of these nutrient dense leaves into your diet while still being fun and enjoyable to snack on.

All you will need is a fresh batch of organic green kale, apple cider vinegar and sea salt. You will also need a baking tin and an oven (obviously, lol). Preheat your oven to 350 degrees. Grab your bundle of kale and then rinse it and let it sit to dry.

The next step is to remove all of the stems from your kale, no one wants to eat kale stems. To do this just hold the stem in your hands and use your other hand to push down around the stem to remove the leaves. They should roll off pretty easily. Once you have all the stems off you can throw them away and put your kale leaves into the baking tray.

Now put 1 tbsp of the apple cider vinegar on the laves and work it all over the leaves. Do not use too much vinegar or the leaves will not cook crispy. Then sprinkle some sea salt on and mix that all over too. Put your tin in the oven once it reaches the 350 degrees and time it for 10-12 minutes or until the leaves get dry.

 

 Remove them from the oven and let them sit. They will be flaky and very delicate. Like potato chips, once you have one you can’t stop. Soon you will be surprised that you ate an entire bowl of kale chips!

Nutritional breakdown of kale

Kale is a leafy green cruciferous vegetable that is chock-full of essential vitamins A, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus. A cup of fresh kale has only about 40calories but packs almost 3 grams of protein.

One cup of cooked kale has over 1000% more vitamin C than a cup of cooked spinach and unlike spinach, kale’s oxalate content is very low which means that the calcium and iron in kale are highly absorbable in the human digestive system.¹

 

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