I don’t know what’s with me, it must be the weather, but I’m craving something snacky and savory all the time.
I was baking kale chips the other day and realized I haven’t mentioned them on my blog yet. As they are THE snack of the moment and have been for some time, it would be a major disaster not to post a recipe! Sometimes I even pack them with me for shoots and they quickly become the star of the day, especially as no-one cooks or bakes in NYC!
They’re so easy to make and quite a healthy snack option compared to any other chips on the planet.
Here’s what you need (approx serves 2, yet 1 person can snack easily all of them at once, very addictive, BEWARE!):
2 heads of kale
2 teaspoons of olive oil
sea salt for sprinkling
1 tablespoon of my seed mix (more here) – mix of flax, chia, sesame, sunflower and pumpkin seeds (or as many seeds as you can find in your house)
AN OVEN!
3 steps guide:
1- Tear the leaves of the stem carefully (you don’t want to break your teeth on the stem later on) cut or tear into the chunks as big as you like. Wash them.
2- Thoroughly dry the kale in a salad spinner. Put the kale chunks in a bowl, sprinkle 2 teaspoons of olive oil, a tablespoon of seed mix and sea salt to your liking. It’s easy to over salt them, so just around 1-2 teaspoons max. Toss and mix.
3- Preheat the oven to 350F (180C) and spread the leaves on a baking sheet. Bake for about 20 minutes, turning (or shaking up) half way through.
DONE! Throw a kale chip party and enjoy!
