For all you crisp fans, this is as close as you’ll get to a crisp, while eating healthily and requiring very little effort so definitely worth trying.
I’ll be honest, chocolate is my food of choice but we seem to fall into 2 camps, chocolate or crisp lovers i.e. craving sweet or salty. The problem with crisps isn’t so much the fried potato, it’s the fact they are nearly always cooked in vegetable or sunflower oil, making them highly toxic to our body. The other issue I have with them is that they are smothered in table salt which ultimately loses all nutrient minerals that natural salt contains.
It’s kale season at the moment and kale is the highest nutrient dense vegetable there is, so there’s a pretty good reason to eat more of it. Kale is a great source of vitamin K, vitamin C, manganese, calcium and copper. What many people don’t know about green leafy vegetables is that the nutrients are easier to absorb by the body when eaten with fat, how perfect is that! Pair your kale with extra virgin olive oil, coconut oil, I’ve even made it with beef dripping before although it sticks heavily to the leaves, sprinkle with sea salt and you have the perfect snack.
Tip: You want to cook these on a low heat so that you get the ultimate crispy texture.
Tip: Store them in a tin lined with parchment paper and a few grains of rice to keep them crispy for a few days.
- Large bag of Kale
- 1 tablespoon of coconut oil
- 1 teaspoon of sea salt
- Wash the Kale leaves and dry thoroughly, I try to do this in advance and let them dry out on a tea towel.
- Remove the leaves from the stalks
- Melt the coconut oil in a saucepan and allow to cool slightly
- Put the leaves in the oil and massage into the leaves to coat fully (be careful not to burn your hands)
- Put the leaves on parchment paper on a baking tray
- Cook at 140 degrees for 20 minutes
- Sprinkle with sea salt and enjoy!