These thin, crispy leaves-of-green have been quite popular over the past year or two. As someone who has a fondness for potato chips (but knows that I really should be eating more veggies), I was eager to try them out. Let’s just say that my first few attempts of making kale chips left a little (no, make that a LOT!) to be desired; however, after a little practice, I finally ended up with a snack that goes in my belly rather than the compost pile. And, for the record, I do enjoy kale in non-chip form as well…we especially like to add it to eggs, stir fry, and soups.
- 1 bunch of kale
- ~2 TBSP coconut oil
- seasonings/additions such as granulated garlic, salt, and sesame seeds
- Wash kale and allow to dry (I toss it in my salad spinner). Remove the spine of the leaf and tear the leaves into the desired size (I find that a ‘not too big, not to small’ size works well). Place in a large bowl.
- Heat coconut oil in a small bowl for around 30 seconds (or until liquefied). Pour over the kale and use your hands to work the oil over all of the leaves.
- Place on a stone (or preferred baking sheet) in a single layer. Season with salt, garlic, and sesame seeds (if desired) and bake at 275F for around 35 minutes. Please note: if making these for the first time, keep watch over them towards the end of the baking time, as the line between ‘not yet done’ and ‘oh, no, what have I done?’ is quite fine.
Before and after photos: