Kale Chips

This very simple, but delicious, recipe is a favorite in our family for a healthy lunch, snack or side dish!  It is a great way to use up extra kale in your fridge or garden and what's even better is you can use any variety of kale you happen to have on hand.  We hope you give it a try!

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Kale Chips

•  approx. 1 bunch kale leaves
• 2 tablespoons avocado oil, extra virgin olive oil or melted coconut oil
• 2  tablespoons nutritional yeast (this adds such a depth of flavor, but if you do not have nutritional yeast you can omit)
• 1 teaspoon garlic powder
• 1/4 teaspoon fine grain sea salt or pink Himalayan sea salt

DIRECTIONS

1. Preheat oven to 350F.
2. Remove leaves from the stems of the kale and roughly tear it up into large pieces - TIP: Remove the stems very quickly by grabbing the base of the stem with one hand and sliding downwards along the stem to slide off the leaves.  Wash and spin the leaves until thoroughly dry.
3. Add kale leaves into a large bowl. Massage in the oil until all the leaves are coated. Now sprinkle on the spices/seasonings and toss to combine.
4. Spread out the kale onto a baking sheet into a single layer, being sure not to overcrowd the kale too much.
5. Bake for 10 minutes, rotate the pan, give them a stir and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. We bake for around 25 mins. total in our oven.
6. Enjoy immediately as they lose their crispiness with time.

TIP: Substitute half the oil with bacon grease for a delicious addition of flavor.