Those who follow the various recipe sites or the various food bloggers will know that trends in the digital world of food appear and disappear. Such as avocado cut in different ways, rose-shaped cakes made with apples, turmeric used in all versions and so on. One of these trends was the kale, venerated as a healthy par excellence. Among the various recipes seen on the web intrigued me the kale chips, and so I tried to make my version with the addition of toasted seeds.
We are at the beginning of the season of kale, used above all for the preparation of the famous Tuscan ribollita. If you do not want to use it only for soups, you can try this recipe once. There are many tasty ways to prepare the cabbage, but I think this is the most fun to eat. In addition, the recipe for chips is ideal for those who want to keep fit, it is a low-calorie snack rich in nutrients. Because in short … sometimes you just want a crunchy and salty snack, but you know you have to eat healthy too! 🙂
Kale chips is a fantastic idea, whoever invented this recipe is a true vegetable genius 🙂
- 1 bunch of kale
- extra virgin olive oil
- chilli powder
- mixed seeds
- Wash the kale and dry it well. Remove the thicker ribs and place it on a baking sheet covered with parchment paper.
- In a bowl add the oil, chilli powder and salt. Brush the kale leaves with the oil and bake at 160 degrees for 10 minutes.
- Once cooked you can eat them as they are, or break them into chips.
- If you want you can toast the seeds in a pan and add them to the cooked leaves.