To add to my series on healthy snacks I’m going to show you how to make kale chips beet chips and sweet potato chips this meets all my requirments, it’s super
healthy very easy to make, tastes great it’s a lot less expensive than store-bought
brands and you can do it about fifteen minute all you need is kale, olive oil,
sea salt or himilayan pink salt. Now if you want to add extra things like me. I like to add a bit of
garlic powder, nutritional yeast, and if you like spicy you could add cayanne pepper, but that’s up to you. To start with a we’re going to wash the kale and make sure it’s thoroughly dry. And the reason we do that is because if it’s at all wet it becoming soggy and it
kind of defeats the purpose so I like to use a salad spinner to make sure they’re
totally dry and leave them out for a little while next preheat the oven to 300 degrees and
they’re we’re going to start taking the kale off the stems and ripping into
potato chips sized pieces now the reason kale has become so popular is because
it’s one of the most nutrient-dense foods on the planet it’s full of
vitamins like vitamin A, K, C, B-6, it’s got lots of minerals too, also omega-3’s and antioxidants and a lot of other nutrients too, which help to make it
anti-inflammatory antiviral and it’s even got flavonoids which has been shown to help against depression. There is no reason to throw the stems out. You can either juice them saute them with other vegetables or eat them raw. now to get this going you need a surprisingly small amount of olive
oil and the best way that I have found to do it, is to put it on the kale once it’s in the bowl and mix it around to make sure each piece gets it the other option is to pour it over it once it’s on the cookie sheet. But I notice some get burned others are crispy and some arent. This way makes it the most consistent and we’re going to use is just one tablespoon of olive oil to
start. In order to make sure olive oil is on every piece you want to rub them
together like to see you doing here the most common problems people have with
this is adding too much olive oil and then it makes them soggy so you want to avoid that. If you feel like you need to add more olive oil than just a tablespoon per bunch of kale just do it 1 teaspoon at a time next we’re gonna
add salt. I like to use Himalayan pink salt. you can add sea salt as well. Just don’t use table salt. It’s terrible for you. himalayan pink salt has over 80 minerals in it and has lot of other benefits. You could see my
blog for more information on that. We’re going to use a half a teaspoon of the salt. Then we’re going to use 1/2 teaspoon of the garlic powder as well. Next we’re going to lay them all out on the pan making sure they are not on top of each other, because that could make them soggy. Next we put nutritional yeast – about 2 tablespoons. This is a great spice full of vitamins, 17 of them, but especially B vitamins and it’s also high in fiber and gluten free. If you want it a little spicy, we’re going to put cayanee pepper make a little spicy, I put this on half of
the tray. Bake this for 15 to 25 minutes at 300 degrees until the edges are brown and crispy, so see how long that takes in your oven. With the same recipe, we’re going to make this with beets and sweet potatoes. Start by peeling the skin off the beets and with a carrot peeler to peel off potato chip size slices Beets are great against blood pressure
great for energy & stamina, lower inflammation rich in fiber and your a great detox of the
blood and liver. I also like to use parchment paper so that they don’t stick to the pan and do the
same thing with the kale, but since a lot of people don’t have that I just made it
without it. If you use the parchment paper, get the non-bleach, chlorine free, eco-friendly
one with beet chips I like to add a bit of fresh pepper and rosemary same with the beets, we’re going to use the carrot peeler to cut potato chips size slices out
the sweet potatos. No need to peel them, the skin tastes great on their. Sweet potatos are rich in B, D and C vitamins. They also have a lot of menerals and collagen to help with elasticity of your
skin and they’re a great antioxidant. Cook this at 300 degrees about 15 to 25 minutes depending on how long
it takes to become Crispy. With these 2, when you first take them out, they might be a bit soft but if you let them sit for 5 minutes and they will crisp up, as you can see without the parchment paper they would be sticking but with it, it’s easy to get off the pan These are all great and the kale is my favorite and quickest and easiest to make. I also like to crunch it up and mix it with the herbal popcorn I make so check out my video on that. I hope you enjoy the video and if you did forget to
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