how to make perfect kale chips
The Famous Kale Chip. I know these are nothing new, but bare with me because up until now, I had a bit of trouble with them. We love them, but I had inconsistent results. Often I would have burned bits and soggy bits on the same tray. I finally figured out the optimal way to make the perfect kale chips (this is for the oven – dehydrators are still awesome). Lower the oven temp! And, because as we discussed here about fat, we are all trying to eat more coconut oil, so this is an extra awesomely delicious kale chip recipe…
large bunch of kale
3 tablespoons of coconut oil
healthy pinch of fine sea salt
Wash the kale, dry, but don't stress, if they aren't perfectly dry, your chips aren't ruined (as would happen to me before). Remove the stem for the kale. Tear kale leaves into large pieces
Heat oven to 325 degrees. Melt coconut oil. I drop it on the sheet pan and stick it in the oven for a minute.
Mix kale with coconut oil and salt. Spread out in a fairly single layer (a bit of bunching is allowed) on a baking sheet.
Bake for 10 minutes, using tongs, turn the kale and bake for another 10-15 minutes or until kale is crispy but still a lovely green color.
My Green Diet http://mygreendiet.com/
Please excuse the photographs, but I know you all know what a kale chip looks like and this is exactly what happened when I went to take a “blog-worthy” photo for you. She just started double-fisting the kale and shoving it in!