SIBO Test – All Your Questions Answered (2024)
SIBO is confusing. You’ve heard that this condition—Small Intestinal Bacterial Overgrowth—might be contributing to your IBS or ...
Salty Kale Chips
Need a quick, delicious, and nourishing meal that won’t heat up your kitchen on these warm August evenings? I’ve got you covered.
INGREDIENTS
4 cups Kale Leaves (packed, torn into pieces)
1 tsp Sea Salt
2 tbsps Extra Virgin Olive Oil
DIRECTIONS
1. Preheat the oven to 170°C. Line a baking sheet with parchment paper.
2. Place kale leaves in a large bowl and add the salt and oil on top. Massage lightly to coat the leaves.
3. Arrange the kale across the baking sheet. Bake in the oven for 10 to 15 minutes or until crispy. Serve and enjoy!
NOTES
LEFTOVERS
Store in the freezer in an airtight container to keep crunchy for up to one month.
If leftovers need more crunch, reheat in the oven for 4 to 5 minutes at 170°C.
SERVING SIZE
One serving is equal to one cup of kale chips.
MORE FLAVOUR
Add cinnamon.
