Kale Chips

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Ingredients:

  • 6-8 cups chopped fresh kale, hard stems removed
  • 2 tbsp coconut oil
  • 1 tsp apple cider vinegar
  • 1/2 tsp Celtic sea salt

Method:

Place a rack on the lowest shelf of your oven. Preheat oven to 180 degrees C. Spread kale out on a sturdy baking sheet. Drizzle with coconut oil and apple cider vinegar. Toss to coat completely. Place on the lowest rack of the oven and bake for 10 minutes. Remove from oven and stir so that kale can get crispy all over. Bake another 8 to 12 mins until kale is crispy. It should be just lightly browned and crispy to the touch. If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy. Remove from oven, and sprinkle with sea salt and serve immediately.  

Prep Time: 5 minutes Cook Time: 20 minutes Yield: 4-8 servings

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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.

Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.

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