I never believed I could make kale chips without burning them or turning them soggy. After some recipe research and practice, lo and behold, the perfect kale chip!
Not only are they beautifully green, but the kids devour them. Kale is high in iron, B vitamins, magnesium, folate, potassium, and calcium to name a few. Most of us choose other foods over leafy greens, so this is a great way to get it into our, and our kids’ diet.
1 Bunch Kale
1 Tablespoon Coconut oil, melted and at slightly cooled
sea salt (or any naturally occurring salt of your choice)
1. Preheat oven to 250 degrees fahrenheit.
2. Rinse kale and pat dry or spin thoroughly in a salad spinner. Make sure they are dry before baking as moisture will make them soggy.
3. Rinse kale and pat dry or spin thoroughly in a salad spinner. Make sure they are dry before baking as moisture will make them soggy.
4. Tear into chip size pieces. They won’t shrink, so don’t oversize them for this.
5. Put coconut oil into a mixing bowl and dump in the kale, gently turning and rubbing until the leaves are coated thinly, and evenly. You don’t want them to be sopping wet with oil either.
6. Lay on a baking tray evenly, trying not to overlap. Sprinkle with salt or seasoning of your choice.
7. Bake at 250 for 25 to 30 minutes, until crispy. They will sound like paper when you move them. Last, but not least, don’t leave them on the counter. Little hands will empty the bowl in what seems like seconds, leaving only green crumbs too tiny to eat.