Crispy Kale Chips

Kale is a wonderful green for high Pitta and Kapha. More cooling than spinach. Rich in fibre and a bitter taste that stimulates peristalsis, also improves the flow of bile, reducing gallbladder and liver congestion. Like many other leafy greens, astringent and bitter qualities enable our body to detoxify itself and tighten tissue.

Serves 2

Ingredients

4 cups Kale Leaves (roughly chopped into large pieces)

1 tbsp Extra Virgin Olive Oil

1/4 tsp Sea Salt (or more to taste)

Directions

Preheat oven to 375ºF (191ºC). Line a baking pan with foil or parchment paper.

In a large bowl, toss kale with olive oil and salt. Add to the baking pan. The kale does not need to be in a single layer.

Bake for 15 to 20 minutes, stirring every 5 minutes or until edges are crispy.

Remove from oven, plate and enjoy!

No Kale, use collard greens instead.

For a spicier or tangier taste : sprinkle kale with black pepper and/or red pepper flakes after you remove it from the oven and or squeeze a bit of lemon.