KALE CHIPS

Everyone’s got a favorite movie snack; mine is frozen Coke and Malteasers. But since I can’t have those on my strict Paleo diet (stop snickering…) I’m on the look-out for healthy substitutes and they are usually the salty savory variety like biltong (or jerky, to my American family).

These kale chips hit my savoury AND my vegie buttons. The only thing I don’t like is that it disappears way too fast.

You can pretty much substitute any of the herbs. But if you can find it, make sure to keep the nutritional yeast. It gives it a cheesy taste without the dairy.

INGREDIENTS
1 bunch Kale
1-2 Tbs Olive oil
1 tsp Sea salt
1 tsp Sage, dried
1/2-1 tsp Chipotle pepper
1/2 tsp Black pepper, ground
1 Tbs Nutritional yeast

PREPARATION
PREHEAT oven to 175 C/ 350 F.
LINE 2 baking sheets with parchment paper.
REMOVE the kale leaves from the stems and tear into bite size pieces. WASH and dry the kale. You can either pat dry with a tea towel or best option, use a salad spinner.
PLACE all spices and salt in a large bowl. Add the oil and make a wet paste.
ADD the kale to the spice mix and coat the kale thoroughly.
PLACE the coated kale on the 2 baking sheets.
BAKE until the edges brown but are not burnt. Will take about 10 to 15 minutes.

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