This kale chip recipe will give you the perfect crunchy (but not burnt) kale chips, so you can enjoy this nutrient-dense food as a snack or a yummy side dish to bulk up a number of meals.
1 large bunchorganic kale I like curly or black kale, but any kind will work
2-3tspsolive or avocado oil depending on your bunch of kale
1-2tspcoconut oil organic, extra virgin, & unrefined is best
Sea salt to taste
Fresh ground pepperto taste
Instructions
Spread a teaspoon of coconut oil on each baking sheet and set aside.
Wash a large bunch of kale and strip the leafy part of the green from the stalk. An easy way to do this is by pinching the bottom of the leaf and sliding your fingers all the way up the stem as you remove the leaf.
Next, wash and pat the kale dry or dry in a lettuce spinner, then cut into large pieces.
Add the kale to a bowl and toss with avocado oil, sea salt, fresh ground pepper, and any other seasonings you're using.
Once coated evenly, arrange the kale on 2 stainless steel cookie sheets. Spread the kale out so it has room to crisp, making sure the leaves aren't overlapping much.
Bake on "convection bake" at 250 degrees for 10 minutes. Then toss and rearrange kale so it cooks evenly. Bake again for 5- 10 minutes as needed to reach a perfect crispy texture.
Enjoy immediately! Homemade kale chips are much better eaten right away. If you do save them, I suggest reheating them at this temperature to crisp again before eating.
Notes
There are many variations including a sprinkle of dried herbs or spices, a teaspoon or so of tamari (gluten-free soy sauce) or coconut aminos, or 1 tablespoon nutritional yeast. If you use tamari or coconut aminos, decrease the oil so there isn't too much moisture on the kale chips.