Ok people. These are amazing. I’m serious. And the good thing is that they are so easy! It’s not just that I struggle with paying $10 for a small bag of these, which I do, the real motivation here is that I enjoy making and feeding my family nourishing, homemade food. Honestly, it makes my heart sing.
This recipe is easy, quick and fun for the kids to make. The best part is that my daughter cannot get enough of these chips. In fact, she is eating them for dinner. And this says a lot as tonight we are having gluten free pizza, which she has totally abandoned.
Here is the nutritional lowdown:
- Kale is loaded with vitamins A, C and K. I baked this batch so the vitamin C is probably nil (you can use a dehydrator or bake on low heat to preserve).
- Sunflower, hemp and pumpkin seeds are full of magnesium, zinc, protein, iron and omegas 3 and 6.
- Coconut oil supports the immune system, digestion and the endocrine system.
- Lemon juice alkalises the body.
- Sea salt contains 60 trace minerals which regulates and hydrates he body. My Chinese doctor always says that sea salt contains the memory of the earth and that only a minuscule pinch has amazing healing properties.
One bag of fresh kale, washed and torn into pieces half the size of an iPhone or smaller.
Two lemons, juiced
1/3 cup ground sunflower, pumpkin and hemp seeds
Small drizzle of coconut oil
1) Massage coconut oil and lemon juice into kale until soft.
2) Massage in seed meal and sea salt until well coated.
3. Lay on baking sheet, separating the leaves so they don’t overlap too much.
4. Bake at 150C for about 25 minutes. (Fluffing once after 15-20 minutes.)