We see our fellow yogis munching on kale chips so often, we thought we’d show you how you can make your own, at home! Here’s another yummy recipe from Roost – the Alabama-based blog that features gluten-, grain-, lactose-, sugar- and starch-free food (plus gorgeous photography to boot!). Caitlin, who created the website, has kindly agreed to let us share her culinary creation with you – enjoy!

These kale chips, adapted from Bon Appétit, pack an amazing crunch – just like a potato chip, but MUCH healthier! Though raw kale is chewy and can taste slightly bitter and peppery, once baked this cruciferous green takes on a unique sweetness that, when mixed with sea salt … yum! While not as good for you as raw kale, these chips are a delicious, addictive snack that will give you a whole new appreciation for a vegetable that many would otherwise refuse to eat …

Tuscan Kale Chips

1 bunch Tuscan kale leaves (known as “lacinato kale”), rinsed and dried, with thick part of stems cut off
Olive oil
Sea salt
Preheat oven to 250 F. Toss kale with oil in large bowl; sprinkle with salt. Arrange leaves in a single layer on two large baking sheets. Bake until crisp – about 30 minutes for flat leaves and up to 33 for wrinkled leaves. Transfer to rack to cool and dig in!
NB: If you’d like, try using a different variety of kale. Whatever you choose, these chips are best eaten right when they come out of the oven. If you put them in a bag and keep them overnight, the kale will return to its chewy ways …

Count on Kale

Often called one of the nutrient-rich veggies around, you can count on kale to provide some unsurpassed health benefits. Packed with antioxidant, anti-inflammatory and anti-cancer nutrients, research studies have shown kale to possess preventative and treatment benefits when it comes to specific types of cancer. It’s also been shown to lower cholesterol and play a role in supporting the body’s detoxification processes.
What are your favourite ways to prep and eat kale? Let us know by leaving a comment below!

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