How to Make Baked Kale Chips [Oil-Free, Gluten-Free, Low Glycemic]

Delicious baked kale chips that are also oil-free and low glycemic http://bit.ly/baked-kale-chips It’s a great recipe for a healthy snack instead of potato chips for when you crave something crispy and a bit salty. #kalechipsbaked #howtomakekalechips

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What I especially love about this kale chips’ recipe is that it’s easy to make, delicious and crispy, and a fantastic way to eat more greens.

Needless to say, my baked kale chips are:
— Plant-based and vegan
— Gluten-free
— Oil-free
— Low glycemic
— Candida diet friendly (omit nutritional yeast in the cleanse phase)
— Soy-free
— Nut-free
— High in protein

I must admit I love kale chips as it’s an excellent snack when eating a healthy diet. I’m therefore thrilled that my recipe turned out perfect even without any oils or saturated fat.

Oven Baked Kale Chips [Oil-Free]

Ingredients:
200g kale leaves with stems (155g destemmed)

For the dressing:
1 tbsp tahini (sesame paste) https://amzn.to/2xIN2Bh
1½ tsps tamari https://amzn.to/32Ns8eF
½ tsp garlic powder https://amzn.to/3ePgBl9
¼ tsp smoked paprika https://amzn.to/39lFhP6
2 tbsps nutritional yeast https://amzn.to/2QEI3Xh
2 tbsps water

Directions:
1. Start by washing the kale thoroughly. Then shake it dry, remove the stems and tear the leaves into bigger chunks/pieces. You’ll fill a big 3-litre bowl!
2. Next prepare the dressing in a small bowl. Simply mix together all the ingredients.
3. Now pour the dressing onto kale leaves and start massaging with your hands until everything is well incorporated, and the kale has shrunk in size by about a half.
4. Then place the massaged kale leaves onto baking sheet lined with parchment paper spreading them evenly.
5. Next, heat oven to 100°C (212°F) and bake the kale for 10 minutes with fan on. Remove from oven and mix them up a bit. Turn off the fan and bake for 10 more minutes. Again, take the sheet out and move the chips around separating any moist pieces. Return the kale into oven for another 10 minutes. Then take them out and mix to see whether there are still any moist pieces. If yes, send them back into oven for final 5-10 minutes until all the kale chips turn crisp. Let cool before eating.

— Store in zip lock bags or airtight container for up to a week, but make sure the kale chips are completely dry to avoid mould from developing.
— Any nut or seed butter can be used instead of tahini. For example, peanut butter, almond butter, sunflower seed butter.
— You can substitute garlic powder and tamari with garlic salt.
— If you don’t have tamari, you can also use soy sauce, sea salt or Himalayan salt.
— Now, should you be on a low-histamine diet, it’s be better to leave out the smoked paprika and substitute it with sweet paprika.
— Finally, nutritional yeast is not recommended in the Candida cleanse diet phase. Therefore, make your kale chips without the nooch. Sure, you’ll miss the cheese flavour, but the chips will be tasty, nonetheless. However, as nutritional yeast absorbs some water, I’d suggest you either decrease the amount of water a bit or add an extra tablespoon or nut or seed butter.

00:00 Start
00:17 Prepping the kale
00:28 Making the dressing
00:55 Massaging the kale
01:14 Baking

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