Back in my chips eating days, I could take down an entire bag of chips to myself in about 5 minutes. Not that it’s anything to brag about, but I am just trying to tell you guys, I know what it’s like to be completely overtaken by salt cravings. And I want to tell you, there’s a better way. It’s called kale chips.
If you are skeptical, I hear ya, I was too, and then my mind got blown. I’ve only met one person in my life who didn’t like them, and we’re no longer friends 😉
One more thing about salt cravings:
Sodium is actually an essential mineral, also known as electrolyte. and if you’re craving salt, there’s a pretty good chance you actually NEED more salt in your diet. Really. If you are new to Keto especially, and if you are eating whole foods only and nothing pre-packaged, you need to add more salt to your diet, otherwise you will feel like hell. Aim for at least 2 tsp of Pink Himalayan daily, whether that’s added to your food or whether you end up putting it in a glass of water to drink. Trust me, if you eat a real food diet, there’s a higher chance of you not getting enough salt than the other way around.
- 2 bunches of kale, curly kale works best
- ¼ cup of virgin coconut oil, melted
- 2 tbsp of nutritional yeast
- ½ to 1 tsp of sea salt
- ¼ tsp of garlic powder or granulated garlic
- ¼ tsp of cayenne powder, optional
1. Preheat oven at 350f.
2. Start by washing kale and patting dry with either paper towel or a dish towel. Remove leaf from stem either with a knife or by tearing it off.
3. Have the melted coconut oil and remaining ingredients mixed in a bowl, and throw kale leaves in, making sure to toss them in the oil mixture evenly (you can do so by using your hands or kitchen tongs).
4. Spread kale evenly on one or two baking sheets, making sure not to over stack them. Place in oven for about 10 to 12 minutes or until obtention of a nice crisp color and texture.