So next time you find yourself in front of the fridge with those emotional cravings, consider reaching for a batch of homemade kale chips. They might just be the snack you never knew you needed to conquer those cravings and take a step towards a healthier, more satisfying relationship with food.
Supercharged Kale Chips
1 bunch kale
1 tbsp avocado oil
2 tbsp nutritional yeast flakes
1⁄4 tsp cumin powder
1⁄2 tsp garlic powder Pinch cayenne pepper Fine sea salt, to taste
Preheat the oven to 175°C. While the oven is preheating, thoroughly rinse the kale leaves and dry them completely. Using a salad spinner is recommended to ensure the kale is as dry as possible. Next, remove and discard the stems and tough centre ribs from the kale and cut it into large, chip-sized pieces.
Place the prepared kale pieces in a single layer on a baking tin. Drizzle them lightly with avocado oil.
Sprinkle the kale liberally with nutritional yeast flakes, cumin powder, garlic powder, a pinch of cayenne pepper for a subtle kick and fine sea salt to taste. Feel free to adjust the seasonings to suit your preferences.
Slide the baking sheet or tin into the preheated oven and roast the kale chips for 12–15 mins. Keep a close eye on them, as they can go from perfectly crispy to slightly burnt in a matter of minutes. The chips are ready when they become crisp and golden, but not browned.
Once out of the oven, let the kale chips cool. This allows them to become even crispier. After they’ve cooled, transfer them to an airtightcontainer for storage. Place a piece of parchment paper or a paper towel at the bottom of the container to absorb any excess moisture.
Article featured in WellBeing 208
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