Posted May 23rd, 2012
by Jim, Working Owner
Sometimes the most creative and fun aspect of a new diet is finding substitutes for stuff you’re trying to cut out. Like chips. Both potato and corn are off-the-list for the Primal or Paleo lifestyle. A lot of people worry about the fat in these snacks, but we worry about the main ingredients.
Both corn and potato eventually digest into glucose, which in most of us, causes a release of insulin which takes this sugar and converts it into fat! There are a lot of reasons to avoid this insulin spike, the fat can obviously lead to excess weight gain, but also to insulin insensitivity and type 2 diabetes. The only way to avoid it is to avoid eating the excessive amounts of carbs that grains and tubers contain.
But what if we want too much on something salty and crunchy? Well, my wife found this great recipe, which was just an aside in a Jacques Pépin Youtube video. Kale chips! I’ve been experimenting ever since, so here’s what I’ve learned.
Find the broadest leaf kale you can find. The dino kale we’ve had recently in the produce section at Alberta Co-op is perfect. Just select a bunch with the least amount of stalk.
Remove as much stalk as possible while leaving as much as the leaf in-tact as possible. The stalks have a lot of moisture, so if there’s too much stalk or veins they will not dry out properly.
Brush the leave with olive oil and sprinkle with a bit of salt.
Then bake in a low (200 – 250 degree F) oven on a baking rack for about 25 minutes or so. When they darken and scrunch up a bit, they get crispy and crunchy and delicious.
Mix it up by adding your favorite spices, like chili powder or cumin, to the olive oil.
It makes a great side or snack, and it’s a super way to get kids to eat some greens.