Curly kale crisps - A healthy alternative

Permaculture magazine
Thursday, 28th February 2013

Fear not chip lovers, Kale crisps are easy to make and provide a healthy alternative to the conventional unwholesome chip!

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
Black pepper
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.

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