Low & Slow Kale Chips

After years of experimenting (and burning more batches than I’d like to admit!), I’ve finally nailed the perfect homemade kale chips. The real trick is cooking them low and slow—it keeps them beautifully crisp without scorching, and more importantly, preserves their incredible nutrients. As someone who’s always on the lookout for healthier snack options that still deliver that satisfying crunch, kale chips have become my new obsession. Kale is one of the most nutrient-dense leafy greens out there. Compared to potato chips, kale chips are naturally low in carbs - which means you get the crunch without spiking your blood sugar - and they’re high in fibre, vitamins and antioxidants.

Ingredients: 

• A bunch of kale (around 6 cups)

• 1-1/2 tbsp extra virgin olive oil

• 2 tbsp nutritional yeast

• 1 tsp garlic powder

• 1 tsp onion powder

Method:

Preheat the oven to 115°C.

Remove thick stems and tear leaves into bite-size pieces - not too small because they will shrink down. Wash and dry thoroughly.

Spread leaves out onto a baking sheet and massage the oil and spices into the kale with your hands until they are completely coated. Nutritional yeast adds a delicious cheesy flavour and boost protein and B vitamin content.

Bake 1 hour 20 mins until crisp, but still green in colour. Sprinkle a little salt onto them when they’re out of the oven.

Eat fresh or store in an airtight container for a day or two.