Crispy kale chips – awesome for your colon.
Healthy chips – do they exist? Yeah, they actually do. And they work wonders for your gut flora!
Northern suburbs of Stockholm, the white house on the corner, mid-February. Spring is almost in the air, and we’ve just removed freshly made, crispy kale chips from the oven, and placed them under the nose of an 8-year-old. We cannot hide the look of contentment on our faces. These are tasty, very tasty. And the gut flora loves kale.
And so, all of a sudden, it happens.
– Mom, how do you make these?
Excuse me? Did Mia’s son just ask for the recipe? We are struck dumb with amazement.
– These? Ah, it’ super easy! we said, strained.
– First of all, you reach for 250g fresh kale.
– Remove the leaves from the stem, and rip them into bite-size pieces.
– Prepare two tablespoons of nice olive oil, and a pinch or two of salt.
– Pour the oil mixture over the leaves, and massage the kale gently for 1-2 minutes.
Pause for effect.
– Ok, it might sound odd that you’re supposed to MASSAGE the leaves, but it’s to make sure the oil is evenly distributed.
– Spread the leaves evenly onto a baking pan, and bake in the oven for almost an hour, at 70 degrees Celsius.
– Once they’re dry and crispy, remove them from the oven and give yourself a good pat on the back. You’ve just made the most perfect kale chips!
The 8-year-old turns to Mia with a serious look on his face. His eyes tell it all.
– But mom, I said: WHY do you make these?