Makes enough for 4-6 serves
Sugar-free | Dairy-free | Gluten-free | Oil-free option | Healthy Snack
Why it's delicious
When sometimes only a crunch will do, Kale chips are our rescuing hero. With next to no calories and only a few minutes to prepare, this healthy snack can be your go to!
Helpful hints + tips
Kale needs to be washed well and then shaken free from as much water as possible in order to get that fabulous crunch we are looking for. I use a salad spinner to remove the water, but you can also par the kale leaves dry with tea towels before cooking.
- 1 bunch fresh kale, well washed and dried
- Light spray coconut oil (optional)
- 2 tbsp ground wakame
- 1 tbsp pure garlic powder
- 2 tsp Himalayan salt
- Preheat the oven to 180C (350F) and line a large baking sheet with non-stick baking paper.
- Pull the kale leaves from the stalks and break into smaller pieces. Lay as many of the broken leaves on to the baking sheet as possible so that they don't overlap and are in a single layer. If using, spray lightly with coconut oil.
- Sprinkle the kale chips with some of the wakame, garlic powder and salt and bake in the oven for 7-10 minutes until crisp. Watch the chips closely as they burn easily.
- Remove the chips from the oven and allow them to cool on the tray for 5 minutes before pouring into a large bowl to cool completely. Continue cooking the kale until all is done.
- Store in an airtight container when completely cool. Will last for 3-4 days if stored correctly.