Kale chips are a quick and simple way to add more alkaline in your diet. A disease can't grow in a body that is alkalized. Alkaline has to do with the pH balance in our body; the pH measures how acidic and alkaline we are. Unlike the negative charged ions that acidic foods generate in our bodies, alkaline foods are positively charged and they are the key to fighting and preventing cancer.
While I was living in Malibu, I was exposed to the community's better eating habits and the organic lifestyle over there. Literally every corner, I could find a juice bar. Easily. Sadly, here back in my hometown, there are hardly any juice bars around except the basic chain, Jamba Juice which is a few miles away from my house. As discouraging as that sounds, I still have the power to be informed and make healthy choices for my well-being. It takes a little more work but it's empowering!
As an entrepreneur, I believe a successful business starts with a successful lifestyle. You need to put you first, and truly take care of yourself. After all, you are a reflection of your brand. It's all about self love and self respect. After conquering a busy week, kale chips are one of my favorite snacks to jumpstart the weekend. Paired with a glass of organic wine? Yes! If you'd like to take a stab at making your own kale chips, follow the instructions below.
What you need:
1 bag of organic kale (alkaline)
1 tsp of organic extra virgin olive oil (alkaline)
1 pinch of salt
1 pinch of black pepper (alkaline)
Pre-heat convection oven to 375 degree F.
Take your large bag of kale, open it up, and grab a handful of kale. If you buy organic, you don't need to rinse the leaves off because there are no pesticides to worry about. It is crucial that your kale leaves are dry. The dehydrated leaves play a big part in achieving the much anticipated chip. If you must buy standard, then make sure to rinse and leave them out to dry for a few minutes. You can also take a paper towel and tap the leaves to help dry them off.
Transfer dry leaves to a bowl and add 1 teaspoon of extra virgin olive oil. Mix with your hands to ensure even application. Then, transfer leaves to a flat baking sheet. Lay out the leaves flat so they're not lying on top of one another. This is to ensure an even bake. Place your tray in the pre-heated oven (on convect) and bake for about 8-10 minutes. Every oven is different, so it is important to keep an eye on your kale as it is baking. They can burn fast if you're not watching! Burnt kale = yuuuck!
When time is up, and to see if the kale is ready, grab a wooden spatula or simple cooking utensil, and shift the kale leaves around. If they're crispy then they're ready! Pull them out and munch away! Add salt and black pepper to taste. Voila! Until next time.