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Kale Krisps

I had copious amounts of Kale in my last two food boxes. Combine that and a craving for salty chips and you get Kale Krisps. 

In the past I’ve tried dehydrated Kale chips that I’ve purchased at health food stores, so I was curious to try my own, baked!

All you do is peel off bite sized pieces from the kale, wash, dry and lay out flat on a baking sheet. Then drizzle with olive oil, salt and any spices your heart desires. Let it sit in a 350 degree C oven for about 10 minutes (even less if the sides of the kale start to brown). 

The end result is healthy, crispy, salty goodness…

Caution: it’s super easy to burn your krisps so pay special attention. Take them out as soon as you see any browning. The first time may just end up being a learning experience! But if you’ve got lots of kale, you can always try again :)

Healthy Kale: Kale is part of the brassica family of plants which includes broccoli, cauliflower, brussel sprouts and collard greens. They are known to be “liver loving foods” and are commonly added to cleansing diets. It’s high in calcium, therefore a great addition to the diet of those concerned about their calcium intake. Apparently the calcium absorption from Kale is 40% as compared to 32% from milk. Kale is also high in beta carotene, vit K and C, zeaxanthin and lutein. Kale also contains a compound touted for it’s anti-cancer properties indole-3-carbinol. Sounds like a pretty healthy green to me!

Concerned about salt? Stay tuned for a post to address these concerns in more detail. In the meantime, note that I use Herbamare. Herbamare is a salt substitute made from vegetables and herbs steeped in brine for months before being dehydrated and ground into powder. FYI sea salt has 420 mg pr gram whereas Herbamare has only 300 mg of sodium per gram.

One should eat to live, not live to eat. - Franklin