Kale Crisps Sprinkled with Hemp Hearts

3.2.16 / Comment

Kale crisps sprinkled with hemp hearts

Our light and crispy kale chips are the perfect addition to any dish (or snack!) you choose to pair it with. Filled with calcium, manganese, and vitamins A, C, K, and B-6, kale is considered a superfood, and for good reason. Just a one cup serving provides you with 33 calories, zero grams of saturated fat, 25 mg of sodium, and 3 grams of protein, so it’s a great addition to your refrigerator and daily diet.

Kale bunch

 

In addition to the multiple nutritional benefits, kale has also been found to contain anti-inflammatory nutrients, which studies have shown may aid in fighting different forms of cancer. This research has shown that the carotenoids lutein and beta-carotene are stand-out antioxidants and help reduce oxidative stress (1). The addition of hemp hearts in this recipe also adds a boost of protein, which is an extra nutritional bonus! So go ahead and try out these fabulous kale chips for your next snack–they will leave you feeling satisfied while still providing you with amazing nutrition.

Kale Crisps Sprinkled with Hemp Hearts
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 bunch kale, washed and dried
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/2 lemon, pitted
  • 3 tablespoons Hemp hearts
  • Optional Spices: smoked paprika, chili powder, cayenne pepper, cumin, turmeric, black pepper
Instructions
  1. Preheat oven to 375 degrees F.
  2. Place kale on a cutting board, and use a sharp knife to cut along each side of the middle vein.
  3. Tear leaves into 2-inch pieces.
  4. Line a baking sheet with parchment paper, and lay kale leaves in a single layer.
  5. Lightly sprinkle sea salt and garlic powder over the kale.
  6. Roast kale for 8-10 minutes. NOTE: Kale should be crispy and lightly browned mostly dark green. The leaves will crisp further on the baking sheet, but don’t allow them to get too dark in the oven or they’ll be bitter.
  7. When done, remove the kale from the oven, and let sit for a few minutes before moving to a plate.
  8. If some leaves don’t look crispy put the timer on and then put them back in the oven for 1- 2 minutes then remove.
  9. Drizzle lemon juice and hemp hearts over the, which will stick to the lemon juice. If you want to add additional spices, go ahead and do so here.
  10. Place on a plate or bowl and serve.
Calories: 35 calories, Fat: 0.5 grams, Saturated fat: 0 grams, Carbohydrates: 7 grams, Sugar: 1.5 grams, Sodium: 175 milligrams, Fiber: 2.5 grams, Protein: 2 grams, Cholesterol: 0 milligrams
Notes
When using parchment paper, oil is not necessary, but if you’re not using parchment paper, spray baking pan with grapeseed or sunflower oil.[br][br]Do not put leftover kale crisps in a plastic bag or container, as they will become wilted. Store in a bowl or brown bag for a few days instead.

(1) Kale. The World’s Healthiest Foods. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38

Triad to Wellness has provided nutrition communication services to Manitoba Harvest. However, we were not compensated for this post. All opinions are our own.

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