This isn’t groundbreaking stuff, but for those of us on wildly strict health diets, let’s just say it’s a gem. I never thought I’d be asking for more kale please, but when they’re chips, keep them coming!
Especially for my people on a SIBO, Candida, or Autoimmune diet know that snacks are limited, bring on the kale chips. There are a number of kale chips that can be found in stores, but are often expensive and topped with other things that may not be in your diet. Here’s a simple but oh so yummy, kale chip recipe.
- 1 cup of kale (curly or red kale)
- 1 teaspoon of olive oil
- 1 large garlic clove
- 1 teaspoon of turmeric
Note: For those of you following the SIBO specific Diet/FODMAP/SCD forgo the garlic and olive oil and use a teaspoon of your garlic infused olive oil.
- Preheat oven to 375
- Wash kale and dry well
- Remove steps from kale leaves
- Cut kale leaves into even bite size pieces
- Massage olive oil or garlic infused olive oil into the kale
- Add chopped garlic and teaspoon of turmeric and mix with hands
- Lay evenly on foil (place a small amount of olive oil to prevent them from sticking) or parsnip paper
- Bake for 10 minutes or until Crispy.
- I always skip this step out of laziness, but for best results turn the tray and flip the chips after 5 minutes to cook evenly
Let’s be real. These bad boys don’t sustain their crunchiness long, so are best eaten right away, but you can still pop them in a container and save them for later. Another reality is that they almost dissolve on your tongue as if they were never there, so don’t expect to fill an empty belly. But they are quick, healthy, and great for curbing your inner savory snack gremlin or adding a flavor boost to your lunch or dinner.
- Add a teaspoon of shaved parmigiana (this lactose free cheese is safe for those on the SIBO specific or FODMAP diet)
- For my vegan friends add some nutritional yeast
It’s difficult to take a picture of your chips when every picture you take has significantly less kale chips than the last.