Kale has presented itself as the shining vegetable of the decade. It is incredibly nutrient dense, packing huge amounts of iron, potassium and vitamin A in every serving that will help make you stronger, boost your immune system and improve the condition of your skin & hair. Kale is also high in dietary fibre, which takes time for your body to break down making you feel fuller for longer, so although it’s hugely healthy for you to wolf down these versus that bag of Lays or Doritos, you won’t actually feel inclined to do so!
I also personally love making my food from scratch rather than buying factory & machine-produced products; it somehow tastes so much better when you know exactly what it is you are eating.
These garlic salt kale chips are unbelievably addictive and I find myself making a new batch multiple times during the week. Although you can buy kale chips from lots of supermarkets and healthy chains now, they are madly overpriced for the serving size that you get compared to how incredibly cheap kale is to buy, so I really urge you to make your own. They are so quick & easy to make, and you get to choose your flavours and the strengths of them, so there really is no downside, but a million upsides! This recipe and my Peanut Butter Kale Chips are testament to the fact that eating healthily doesn’t have to be difficult or expensive, so get munching on that kale!
- 1 tbsp olive oil
- 100g kale
- 1 tbsp garlic salt
- Pre-heat the oven to 150°C.
- Wash & dry the kale.
- Tear the leaves from the stems, placing the leaves in a large mixing bowl & discarding the stems.
- Line a baking tray with baking paper.
- Add the olive oil to the mixing bowl.
- Using your hands, make sure every piece of kale is covered in the oil.
- Place the kale on the baking tray in a single layer.
- Sprinkle over the garlic salt.
- Place the baking tray in the oven for 5 mins.
- After 5 mins, move the kale chips around so that they cook evenly & place back in the oven for a further 5-10 mins, or until the edges of the leaves begin to turn brown.
- Remove the baking tray from the oven & turn off the heat.
- Allow the kale chips to cool completely.
- Store in an airtight container at room temperature for up to 1 month.