If you can't resist but feast on the occasional big bowl of crisps or chips but you're afraid to pack on the pounds, fulfil your desire with a bowl of kale crisps. This dense green nutritious chip will surely satisfy your cravings!
A healthy crisp/chip alternative
Green vegetables can sometimes be too cooling in winter but not the little curly kale chip. It has a neutral energy and will nourish your body without slowing down the digestive fire. Furthermore, these beauties are packed full of iron and baking them with a squeeze of vitamin C rich lemon will release those wonderful nutrients.
This recipe is simply effortless and when you bake a large batch, they can be stored for 6 months, that is, if you can handle the temptation.
A big bunch of curly kale
A squeeze lemon juice
A generous glug of olive oil
Himalayan sea salt
Mix everything together in a bowl and lay out on a baking sheet. You can either dehydrate (to keep raw) for 12 hours or bake in an oven at 180ºC for 10-15 minutes. I used the plate warming oven of an AGA overnight.