This snack provide a nice crunch and great flavor for those day when you just need a little somethin’ somethin’–keeping it healthy, light, and flavorful.
Spicy Kale Chips
Ingredients:
1 bunch kale, stems removed and leaves torn into 2-inch pieces
2 tablespoons extra virgin olive oil
1 tablespoon chili flakes
Dash paprika or cayenne (optional)
Sea salt
Directions:
Preheat oven to 200 degrees. In a large bowl, drizzle kale with oil. Season with chili flakes, paprika or cayenne and sea salt. Toss until evenly coated. Transfer to a rimmed baking sheet and bake for 30 minutes. Remove from oven and, using a spatula, flip kale leaves over. Return to oven and continue cooking until kale is dry and crisp, 20 to 25 more minutes. Let cool completely.
Pro Tip #1: Dehydrating at 105 degrees for 12-16 hours (lower temperature for a longer period of time), retains fiber, digestive enzymes, and nutrition. When using a dehydrator, I recommend using non-stick dehydrator sheets (like teflex dehydrator sheets)–they make clean up easy-peasy.
Pro-Tip #2: to keep kale crisps from going stale, put a small cheesecloth bag with dry rice into the jar, then put kale chips in the jar.
Enjoy!
Live Life Optimally,
Kristie
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Kristie is a wife and mother of 4 and an athlete. She has been working in healthcare for more than 25 years. Kristie’s goal is to assist her patients to achieve and maintain an exceptional level of health and life-balance. She successfully blends prevention, optimization, hormone therapy, and age management with balanced and healthy living into her progressive wellness and integrative medical practice. Read more
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