Stephanie Cowan Nutrition
Supporting you to achieve inner health and wellbeing
Dr. Stephanie Cowan I Dietitian I Nutritionist I Researcher I Mornington Peninsula
Krispy Kale Chips
|Posted on 20 June, 2019 at 20:55|
Krispy Kale Chips
Including vegetables at snack times will help you to meet your 5 serves per day. Unfortunately I’m not the type of person who will happily eat a cup of carrot sticks... which means I need to think outside of the box when planning my snacks!
Kale ‘Chips’ are a go to in my household - they’re super quick and tasty. I tend to whip them up when it’s close to dinner and I’m feeling peckish but don’t need a substantial snack. FYI if it’s been 3-4 hours since my last meal and my next one is more than 1 hour away I’ll reach for something rich in protein (e.g. nuts, yoghurt, hummus, canned tuna etc.) ANYWAY let’s not get off topic...:roll:
Dark green leafy veg provides us with so many important vitamins (eg Vitamin K), minerals (eg iron and calcium) and fibre. Put simply - they’re SUPER good for us.
Please give these a go - I promise they won’t disappoint!
1 bunch kale
1. Preheat oven to 200 degrees Celsius
2. Cut the leaves from the stems and make sure they’re nice and dry
3. Leave the ‘ribs’ in the leaves - this is where all the fibre is!
4. Place the kale in a large bowl. Drizzle with EVOO, add salt, and massage into the kale with your hands
5. Place the kale in a single layer on baking trays lined with baking paper
6. Bake for 12 - 20 minutes or until crispy, turning the leaves over half way
7. Experiment with adding different flavours such as dried chilli & lime juice, paprika, balsamic vinegar or soy sauce & sesame seeds
Categories: Vegetarian recipes, Low FODMAP recipes, Gluten free recipes