Kale Chip Recipe | Healthy Snacking

Besides allowing myself to submit to my pregnancy cravings of choc-chip cookies or anything that satisfies my sweet tooth, I’ve been trying to balance those sweet indulgences with healthier options to curb my weight gain.

I put on 25 kilos in my last pregnancy and I have absolutely no desire to replicate the situation this time. Even though it took me 8 months (that’s an average of 3 kilos each month) to completely get back in shape, no one truly understands how hard I had to work off the extra kilos ( no, not one single kilo came off naturally! )

I remember that during my last pregnancy, I refused to eat raw vegetables or anything that was not freshly cooked before my eyes. That would not have helped my weight as well, as you can imagine cooked food generally has more calories than their raw counterparts. Think oil, seasoning, condiments, etc…

This time round, I’m much more relaxed with the fresh salads. And I’m eating a lot of them. I find it helps curb cravings if the portions are large enough to fill me.

This is one wonderful salad from Flat White Café in Woollahra

Kale Salad
kale-chips.jpg

While I’m on the green and healthy living craze, I decided to try and make Kale Chips. It was the easiest thing to make and surprisingly morish. My son enjoyed it so much as well. It’s totally easy to prepare while having fun with the kids. Here’s the recipe below:

INGREDIENTS:

  1. 1 large bundle curly green kale

  2. Coconut Oil Spray

  3. 1 table spoon pink Himalayan salt

INSTRUCTIONS:

  1. Preheat oven to 200 degrees F (107 C).

  2. Rinse & dry kale thoroughly, de-stem the kale leave & tear into small pieces.

  3. In a mixer bowl, toss the kale leaves thoroughly spraying coconut oil evenly through and combining the salt.

  4. Lay the kale out over 2 large baking sheets (adjusting according to batch size), ensuring the kale leaves touch as little as possible. This helps with making them crisp.

  5. Bake for 15 minutes and lightly toss over kale to ensure even baking. Bake for another 5-10 minutes, or until kale is crispy and very slight golden brown. Keep a close eye on them so they don’t burn.

  6. Remove from oven and them let cool - kale chips will crisp up even more once out of the oven.

  7. Et Voilà! Crispy Kale Chips ready to be crunched in your mouths.

  8. They can keep between 2-3 days in a cool and dry place.


Healthy LivingJosephine Laurecipes, healthy living, kale chipsComment