ACORN SQUASH CHIPS

SERVES 4 PORTIONS

12 oz. (350 g) acorn squash

1 tbsp. (15 ml) sunflower oil

1 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. ground mustard seed

1/4 tsp. white pepper

NUTRITIONAL VALUES

Calories: 67kcal
Fat: 3.7g (0.4g S.Fat)
Carbs: 9.2g
Protein: 0.8g
Sugar: 0g
Sodium: 293mg

METHOD

Preheat the oven to 300oF (150oC, or gas mark 2), and line a baking sheet with parchment paper.

Scoop out the seeds from your acorn squash by cutting it in half lengthwise. You can either throw away the seeds or save them to roast later. Place your squash in a large mixing bowl and slice it into 1/8-inch (3 mm) thick half- moons.

Drizzle oil over the squash and season with thyme, salt, mustard seed, and white pepper. Toss the squash gently until it is evenly coated, then spread it out in a single layer on the parchment paper. Bake for 20 minutes, then carefully flip each slice over and bake for another 20 to 30 minutes, or until golden brown.

Remove the baking sheet from the oven and season the chips with salt. You can serve the chips immediately or allow them to cool on a rack for 20 to 30 minutes before storing them in a jar or bag with a moisture-absorbing packet.

RECIPE NOTES

You can use the same amount of other squash, such as butternut, kabocha, or delicata, in this recipe. The baking time will vary depending on whether the squash slices are small or large.

BBQ KALE CHIPS

SERVES 4 SMALL PORTIONS

3 tbsp.(50 g) tomato paste

1 tbsp. (15 ml) olive oil

1 tbsp. (15 ml) maple syrup

1 tbsp. (5 g) nutritional yeast

2 tsp. (5 g) onion powder

1 tsp. smoked paprika

1 tsp. salt

1/2 tsp. garlic powder

1/8 tsp. cayenne pepper

1/2 lb. (230 g) curly kale, stems removed

NUTRITIONAL VALUES

Calories: 82kcal
Fat: 3.7g (0.5g S.Fat)
Carbs: 11.3g
Protein: 2.2g
Sugar: 6.6g
Sodium: 599mg

METHOD

Preheat the oven to 350oF (180oC, or gas mark 4), and line two baking sheets with parchment paper.

Whisk together the tomato paste, olive oil, maple syrup, nutritional yeast, onion powder, smoked paprika, salt, garlic powder, and cayenne pepper in a large mixing bowl until combined. Add the curly kale to the bowl, tearing it into bite-sized pieces.

Massage the marinade into the kale with your hands until evenly coated, then spread the kale pieces in a single layer on the parchment paper. Because the pieces will shrink when baked, there isn't much space between them.

Bake for 7 minutes, then rotate the baking sheets and bake for another 7 minutes, or until the chips begin to brown and are no longer damp. Allow the chips to cool for 20 to 30 minutes before transferring them to a jar or bag with a moisture-absorbing packet.

RECIPE NOTES

I prefer curly kale for kale chips because the extra folds add to the crunch factor, but you can use whatever kale you have on hand!

SPICY KALE CHIPS

SERVES 1 TO 2 SNACK PORTIONS

2 1/2 cups (175 g) curly kale, chopped

1 tbsp. sesame oil

1/2 tsp. soy sauce

pinch of chili powder

pinch of yeast flakes

NUTRITIONAL VALUES

Calories: 162kcal
Fat: 7.6g (1.1g S.Fat)
Carbs: 14.4g
Protein: 11.9g
Sugar: 2g
Sodium: 145mg

METHOD

Preheat the oven to 170°C/340°F. Line a baking sheet with parchment paper. Wash and thoroughly dry the kale before removing and discarding any coarse stalks. Leaves should be shredded into large pieces. In a small bowl, combine the oil and soy sauce. Brush both sides of the kale leaves with the oil mixture and place them on the baking sheet. Because the leaves should not overlap, bake in batches if necessary.

In a separate small bowl, combine the chilli powder and yeast flakes and sprinkle over the kale leaves. Bake for about 15 minutes, depending on their thickness, in the centre of the oven, until crisp. Remove from the oven and set aside to cool completely.