How to make the PERFECT Kale Chip!

I will be honest, the first time I heard about a kale chip I wasn't exactly excited let alone enthusiastic enough to try. But when I was given a sample, I LOVE IT!!!!! Only problem was, it was freaking expensive!

Don't get me wrong, I never put a price on health, but with a $3 - $4 dollar price tag for anything from 25 - 50 grams....that works out roughly to $93 dollars per kilo (which is R1193 for my South African friends ;) ;) !!!! EEEEEK, it's heavy going for something that is pretty damn easy to a) grow and b) make into a chip!

Having said that I DO however realize there are packaging, transport and marketing costs involved to get a great product onto a shelf, but some of us like to have an alternative option when things get a little tight in the month ;) ;)

So I have decided to share my easy and tasty Kale chip recipe that ticks ALL the boxes of health (....which in this modern age of health, there are MANY boxes to tick). Here are to name a few...

- vegan friendly

- paleo friendly

- low carb

- high fibre

- zero cholesterol

- high plant protein

- zero additives

- high iron and minerals

- zero preservatives

- cruelty free

- MSG free

- .....and 100% freaking awesome

You will need the following....

• 2 large bunches of kale (organic is preferable but if you can't any great looking bunch will do)

• 60 - 80 ml coconut oil (or a little extra, it needs to be well coated)

• Coarse Sea salt

• Different flavours and here are the options (chilli flakes, black pepper, lemon rind, crushed cashews, mixed Mediterranean herbs, fresh rosemary..... the choices are endless. The pics in the blog are of a plain sea salt chip.

• large baking tray

1. Heat the oven to 55 degrees (no more than 60!!!)

2. Wash the Kale well and dry it completely. Then remove the leaves from the main thick stalk (you can just tear it off) and place in a large bowl.

3. Next, heat the coconut oil until it is liquid (DO NOT MICROWAVE!!!!!!!!!!!!!!!) Best is to place the coconut in a small bowl or mug and then place that in a bigger bowl which has hot water in it. It should take a few minutes to liquefy.

4. Mix the salt and your choice of flavouring into the coconut oil. Not drizzle over your leaves and mix well and fast to make sure all the leaves are covered before the oil starts to harden again.

5. Lay the leaves out onto the baking tray.Try not to have them clumped up....they need to be in single layers.

6. Lastly place in the oven and allow to bake at a low temp. Check every 10min and you will see them slowly start to harden and crisp. Low temperature is important so not to destroy the nutrition content.

7. Test it by squeezing a leaf, it should crumble with crispness. ALSO VERY IMPORTANT, they must not loose their colour, if anything the green will actually intensity so I recommend you place a timer for every 10min to make sure you check them!

Once you have got it to a bright green crisp leaf, take it out and allow to cool before storing in an air tight container. I have stored mine for over a week so it's safe to say it has a 7 day shelf life. Thing is, they are so good it will probably not even last 7 days!!!

There you have it, the easiest way to make the perfect kale chip......without spending a fortune ;) ;)

If you like this blog, please like and share and if you have some other amazing flavours you have tried, leave a comment below I would LOVE what they are!

Happy GREEN MONDAY xx

#vegan #veganism #veganrecipes #veganfoodideas #vegannutrition