KALE CHIPS! So good, so healthy, so crunchy, so addictive!
These are so simple to make, will maintain crunchiness for several days, and can be done in many ways. You can adjust dressing as you like adding more or less spices, adding some kind of nuts or seeds too.
a small diversion…I just came back from Woman’s March day in Milan. Today thousands will march in Washington and in many other Us and non Us cities. It gives a sense of hope to gather with other people who think the way you do, especially when so many things are going on in the world today, and they seem so wrong. Our group was quite small (around 300 people), half of which american, all protesting peacefully for Women’s rights because they are human’s rights. Many posters from Shepard Fairey, but many that were handmade. WE THE PEOPLE need to speak up and let our voices be heard.
One of the people (man) who came up and spoke during the march said these words:
Women are not objects to be conquered, rather companions to be admired.
If you go to bed closing your eyes knowing you have respected your opponents and encouraged those on your side then you have won,
if you have always treated women with respect and perhaps chosen one as your best friend on this journey you have won,
if you have always conducted yourself with dignity even in defeat or when stung with insult then you have won,
if you’ve helped some one who is less fortunate than you along the way then you have won,
WIN with a long healthy life full of dignity gratitude and kindness.
Remembering our amazing first lady and her final speech:
“our glorious diversity of faith, colours…is not a threat to who we are, it makes who we are”
Back to the recipe, I hope you enjoy it and have a great weekend.
→ 1 bunch of curly kale (I had 550 gr after removing stems)
→ 1 tbls extra virgin olive oil
→ 1 tbls lemon juice
→ 1 tbls nutritional yeast (powder or flakes)
→ 1 tsp salt
→ 1/2 tsp paprika
→ 1/2 tsp turmeric
→ 1/2 tsp ginger powder
→ 1/2 tsp cayenne
Preheat oven on 180 C or 350 F.
Tear the leaves off the kale stems and wash. Dry very well in a salad spinner or with a kitchen towel. Then in a big bowl combine all the rest of the ingredients and massage the kale leaves until all are well coated (really get your hands in and tear any big leaves if any).
Spread on a baking sheet lined with parchment paper and put in the oven for 20 minutes or until fully dried and crunchy (stir around with your hands after 10 minutes).
Store in an air tight container and munch on all day…!