These Kale Chips with Bacon are a taste sensation – crispy, nutrient dense and full of flavour without all the nasties! Featuring Bacon & Broth Salt, they are made with 100% real food.
Why would you eat Kale Chips?
Kale chips are a fantastic alternative for anyone who likes the crunchy, salty yumminess of potato chips but wants something healthier.
Most commercial potato chips are made with toxic oils and artificial additives and are devoid of any real nutrition. Acrylamide – a known neurotoxin and carcinogen is also something to be mindful of as it can accumulate in the body and increase chances of disease. It forms in starchy foods like potatoes when cooked at high temperatures.
Benefits of eating kale
Kale is a powerhouse vegetable and so good for you. The trick is making it tasty (which this recipe does!)
- it’s an antioxidant and anti-inflammatory
- great for digestion as it’s full of fibre
- high in iron, calcium and vitamins A, C and K
- great for detoxifying the liver as it’s a cruciferous vegetable
It’s really so easy to make your own kale chips! Here are some tips for you:
- buy organic kale if you can to avoid pesticides (otherwise soak in a water and bicarb mix for 10 minutes)
- don’t use the woody stalk as they are tough to eat – save them for broth or soups
- make sure your kale is completely dry before adding the seasonings
- use a good quality olive oil or you can also use ghee, tallow or coconut oil if you like
- the nutritional yeast flakes are optional but give a lovely cheesey flavour
- you could make this recipe with any of my broth salts or broth spice rubs
- for a vegetarian/vegan version, use my Vegetable Broth Salt
- massage the seasonings and oil into the kale chips with your hands to distribute the seasonings well
- keep the kale chips spread out with room around them in a single layer – you want them to dry out evenly
- you can also use your dehydrator to make kale chips
- keep an eye on your chips in the oven so they don’t burn
How to store Kale Chips
The Kale Chips with Bacon will keep in an airtight jar in the pantry for a few weeks. If you live somewhere humid, you might like to add some rice to the bottom of the jar to keep them crispy.
Make sure you let them cool thoroughly before storage and that you have dried them out properly. You can tell by testing (one of the perks of being the cook!!) – they will be very crispy with no ‘chewy’ bits.
Don’t put them in the fridge or they will go soggy.
Make sure to tag me if you make this recipe and let me know if you liked it!
- 1 bunch of kale
- 1 tablespoon olive oil
- 2 teaspoons Bacon & Broth Salt
- 1 tablespoon nutritional yeast flakes
- cracked pepper to taste
- Preheat your oven to 150 degrees celsius and line two trays with baking paper
- Strip, wash and dry your kale.
- Tear into bite-sized pieces.
- Mix together with the remaining ingredients.
- Bake for 20 minutes or until crispy and dried out.
- You may need to flip them halfway through the cooking time.