Thai-Style Kale Chips

…that are actually crispy, tasty, and packed with nutrients! Lots of magnesium and calcium, and array of health-giving spices too.

You will need

• 7 oz raw curly kale, stalks removed
• extra virgin olive oil, for drizzling
• 3 cloves garlic, crushed
• 2 tsp red chili flakes (or crushed dried red chilis)
• 2 tsp light soy sauce
• 2 tsp water
• 1 tbsp crunchy peanut butter (pick one with no added sugar, salt, etc)
• 1 tsp honey
• 1 tsp Thai seven-spice powder
• 1 tsp black pepper
• 1 tsp MSG or 1 tsp low-sodium salt

Method

(we suggest you read everything at least once before doing anything)

1) Pre-heat the oven to 180℃ / 350℉ / Gas mark 4.

2) Put the kale in a bowl and drizzle a little olive oil over it. Work the oil in gently with your fingertips so that the kale is coated; the leaves will also soften while you do this; that’s expected, so don’t worry.

3) Mix the rest of the ingredients to make a sauce; coat the kale leaves with the sauce.

4) Place on a baking tray, as spread-out as there’s room for, and bake on a middle shelf for 15–20 minutes. If your oven has a fierce heat source at the top, it can be good to place an empty baking tray on a shelf above the kale chips, to baffle the heat and prevent them from cooking unevenly—especially if it’s not a fan oven.

5) Remove and let cool, and then serve! They can also be stored in an airtight container if desired.

Enjoy!

Want to learn more?

For those interested in some of the science of what we have going on today:

• Brain Food? The Eyes Have It!
• Our Top 5 Spices: How Much Is Enough For Benefits?
• What’s The Truth About MSG?

Take care!