If you have not tried kale before, now is the time to get on board. This super green is packed with nutrition – including vitamins A, C & K, as well as minerals like copper, potassium, manganese and phosphorus, protein, calcium and iron – all important for skin, hair and bone health.
Calcium and iron in kale are highly absorbable in the human digestive system, which is a bonus for those who do not consume dairy in their diet.
YOU WILL NEED:
bunch of kale
himalayan sea salt
organic extra virgin olive oil
Tear the kale into pieces, removing the stalk. Coat in a drizzle of olive oil, sprinkle sea salt and chilli flakes on to your taste.
Arrange in a dehydrator so as the kale is not touching. Dehydrate for 4-6 hours or until crisp and dry. *time will be dependant on the dehydrator settings.
Alternatively, if you do not have a dehydrator – you can bake in the oven for 10 mins on 350F, or until crispy.
I prefer my chips in the dehydrator, as the water content slowly dissipates – thus giving a different flavour.