If you are like me and you crave salt, you will love these kale chips as an alternative to potato chips which are high in unhealthy fats, simple carbohydrates, and may even contain additives like MSG.

Kale chips can satisfy your snack food cravings, and make you so healthy at the same time!  They are a delicious way to eat kale, and the recipe is very simple.

A note on cravings:

Why do some people crave salty foods and some crave sweets?

Salt cravings may mean that your adrenal glands are tapped out.  The adrenal glands help your body respond to stressful situations by producing cortisol, the stress hormone.  If you are experiencing salt cravings and fatigue, your adrenal glands may need some support…and some salt.  Read more about this here.

If you have intense cravings for sweets, this may mean that you have a yeast overgrowth in your digestive tract.  Also known as Candida, this yeast can colonize your digestive tract (and other areas of the body), leading to bloating, weight gain, brain fog, and sugar cravings.  Giving into these sugar cravings only makes the yeast issue worse!  Yeast needs to be treated properly, so ask you ND about a program to get rid of it for good.  Read more about this here.

 

Today was a cloudy Sunday, perfect for kale chip making.  I perfected my recipe today and I would like to share it with you.

You will need:

  • 2 large bunches of kale (or 3 smaller bunches).  Organic is the best way to go.  I used 3 types of kale that I grew in my garden: curly kale, red russian kale, and premier kale.  Curly kale was the best for making chips because it crisps up nicely.  The red russian kale was the most beautiful but would have been better in a salad.
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp nutritional yeast (optional, but does add a nice flavour).  Nutritional yeast is a complete protein, and is rich with B vitamins.
  • Juice of 1/2 lemon
  • 1 teaspoon garlic powder
  • Sea salt to taste

 

How to:

Preheat your oven to the lowest possible temperature.  My oven starts at 175F which seems to work very well.  We are cooking on low, low heat so as to dry out the kale but not burn it.

(Another option is to preheat your oven to 400F, place the trays of kale in the oven and immediately turn it off.  As the oven cools, the residual heat will dry out the kale) <– Thanks to Dr Thara Vayali and J for this suggestion

Strip the kale off the thick stems so that you only have leaves to work with.  The stems are very fibrous and not great in a chip situation, so I feed the stems to my dogs who will eat absolutely anything.

Chop the kale up coarsely into chip-sized pieces and put the kale into a large bowl.  Drizzle your olive oil over the kale and add the remainder of the ingredients.

You will need to mix it all together very thoroughly so that every piece of kale is evenly covered.  The best way to do this is to mix and massage the kale with your hands.

Spread the kale out evenly over 1 or 2 baking sheets.  It should be a thin layer of kale only so that it can dry out effectively.  Place the kale in the oven and let it fully dry out and crisp up.  The timing on this depends on the type of kale you use.  Curly kale tends to crisp up the fastest, but at such a low heat, your kale should not burn, so just check back on it occasionally until it is to your desired level of crispness.  If any of the kale is still soggy, leave the trays in the oven until it dries out.

Once it is ready, put the kale chips in a large bowl for snacking.  I like to add a few more sprinkles of sea salt and nutritional yeast for extra flavour.  Enjoy!