Thursday, January 12, 2012

Kale Chips

Kale is a type of cabbage. More than not, you can find it in green but red and white are also available. It is a great source of vitamin C, vitamin K, iron and calcium.. along with other natural good-for-you stuff! Kale freezes well and actually tastes sweeter and has more flavor after being exposed to a light frost. I learned recently that Kale can also be for decorative use too!

Now, I know what you're probably thinking. It doesn't sound or look very appealing. We thought that, until we tried it. 

The perfect salty snack. 

PREP: 7 minutes
Cook time: 10-15 minutes
Total: 17-22 minutes


1 bunch kale
1 tablespoon coconut oil (you can use extra virgin oil instead)
1 teaspoon seasoned salt
splash of lemon juice


Preheat oven to 350 degrees F

Pull kale from the bunch. Remove the stems and tear into bite sized pieces

IMPORTANT: Clean kale by rinsing in warm water and very well. Pat dry when finished

Melt coconut oil in microwave safe medium sized bowl

Toss kale in the coconut oil (or drizzle the olive oil) and mix in your salt and lemon juice

 Lay kale flat on a baking sheet (try not to overlap)
Bake until the edges are brown but not burnt, 10 to 15 minutes (kale should look flat and darkened)

Take out and let cool for a couple minutes. Add more salt, if desired.


I didn't make mine as crispy as I usually do this time. As you make them you will learn to tweak the temp/time to your liking. 

Store in an airtight container or zip lock baggy.

All the best--

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