Crispy Kale Chips Over Potato Chips

Ingredients

1-2 bunches of organic fresh kale, washed and thoroughly dried
½ cup sunflower oil (or any other oil option you like)
½ teaspoons of organic cumin powder or seeds
½ teaspoon of sea salt
½ teaspoon of chili powder or chili flacks
½ teaspoons of cayenne pepper
2 tablespoons of organic thaini paste
2 organic fresh garlic, dice

Directions

Preheat oven to 300F degrees
In a small size bowl, mix oil, tahini, garlic, cumin, chili, salt and pepper
Remove the ribs from the kale and cut into ½ inch
Lay on a baking sheet
Toss with oil mixture (make sure to “message” the mixture into the fresh leaves)
Bake until crisp, about 15-20 minutes (keep a close eye on the kale so they don’t start to burn)
Store in an air tight container

MEET CHEN BEN ASHER

Chen is a Functional Nutrition expert consultant, leading authority on weight management, women’s health and gluten sensitivity. She is a clinician, public speaker, educator and Amazon Best Seller author of “What If Gluten Free Is Not Enough – The Balanced Diet”.

Chen uses Functional Nutrition to help you find answers to the root causes of your illness and address the biochemical imbalances that may trigger your health and weight. She uses cutting edge lab testing and design the nutritional program to your specific needs as an individual. Food, supplements, lifestyle changes will have integrated to bring balance

If you are looking for a personalized nutritional support, we highly recommended contacting Mor’s Nutrition & More Wellness Center in Cupertino, California today.

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