Kale Chips (keto : gaps : grain free : paleo : primal)
My kids and I love kale chips; what a wonderful way to eat greens! Kale chips are quite simple to make, and cook up crispy and light in the oven. When my kids were younger, I would generally send them outside with their portion because the chips are a bit delicate so little kids may make lots of little crumbs while they are eating. :)
Athough I have a dehydrator, I prefer to cook this recipe in the oven.
Basic Kale Chips
One bunch kale (curly or flat kale both work well)
1-2 Tb refined coconut oil (or other healthy fat such as bacon grease or duck fat), melted and cooled slightly
finely ground celtic sea salt
Rip or cut the tough stems off the kale. Discard the stems or save them for another purpose.
Wash the kale and then dry it well. I like to use either a salad spinner or a couple towels to dry the kale. If you do not dry it well, it will steam rather than crisping in the oven.
Rip or cut the kale into chip-sized pieces and place it onto a couple baking sheets. Make sure the kale is in a single layer, and try not to have much overlap of the pieces of kale (else they won't cook properly into chips).
Drizzle the melted coconut oil onto the kale. Try to use just enough oil to coat the kale, but not too much or the chips will be overly greasy. Use your hands to thoroughly mix the oil onto the kale leaves.
Sprinkle the kale with a generous amount of celtic sea salt.
Bake the kale chips in a 250 degree oven for about 30-45 minutes. To test for doneness, remove one chip from the oven and allow it to cool before eating. The kale chips are done when they are nice and crispy.
Store the cooled kale chips in an air-tight container at room temperature. Consume within 1-2 weeks.
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