Super easy one today. I had a bunch of kale sitting in my fridge - some of which I had juiced, but there was still lots leftover. So I decided to make a batch of kale chips. The spices made them super tasty and these babies didn't last long after I had baked them! As a side note, anyone with hypothyroidism (underactive thyroid) needs to be careful when consuming cruciferous veggies such as kale as these types of veggies have been linked to suppressing thyroid function. I personally don't have an underactive thyroid, however kale also contains oxalates - which when consumed, bind strongly to iron (and some other minerals) in your body and the iron is then excreted. Not ideal for those of us (like me) who have iron deficiency. So this is definitely one of a number of foods that I only like to enjoy every now and then.
- 1 bunch of kale
- 1 tbsp macadamia oil
- 1 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chilli powder
1. Preheat oven to 170 degrees and line 2 large baking trays with baking paper
2. Separate the kale leaves from the stems and discard the stems. Wash the kale leaves and then dry well. Break up the kale leaves into chunks.
3. In a large bowl, toss the remaining ingredients through the kale leaves. Spread out onto the baking trays. Bake for around 10 minutes or until the kale starts browning around the edges.