Katie’s Crispy Kale Chips
2 large heads of Lacinto Kale
1/4 of a cup of Olive or Coconut Oil
Salt and pepper to taste/Or you can use a variety of flavors like onion or garlic powder, cayenne pepper if you enjoy a little kick,Italian Seasoning, Mrs. Dash or even Bragg’s Nutritional Yeast (it has a cheesy flavor to it)…I have even seen people do Pina Kalada Chips with coconut flakes…You can get as creative as you want to!
Directions~Preheat the oven to 250 degrees F…sometimes I even do 200 depending on the thickness of the kale…it is almost likeyou are dehydrating them and not so much roasting them. Wash and dry the kale thoroughly. If you don’t you will end up with sad, soggy chips…and no one likes anything sad and soggy. Then rip off the leaves of the kale from the bottom of stem upwards. I like to not waste the stems and use them to juice later on in the week. When you finish ripping the entire two heads of Kale take the oil and drizzle it over the kale. Massage the oil into the kale trying your best to cover all parts. You just want a light coating. If you use too much oil,again…you will have sad, soggy chips. You want these puppies to have a potato chip consistency. Once you are done massaging them place them in single file on baking sheets trying not to overlap them…I used three sheets covered with aluminum foil. You cannot over crowd them!!! Cover with the spices and herbs of your choice them bake them in the oven for 20-30 minutes. Do not allow them to turn brown. If you do they will turn into powder when you eat them and it is not a pleasant experience. These little guys are carb free and are full of vitamins, minerals and nutrients along with being fiber rich and alkalizing. I make these for a night time snack or an in between snack eaten with some form of protein like egg whites or pumpkin seeds.
To store them, if you even have any left after , believe me these things are addicting….please store them in a brown paper bag, Please do not put them in Tupperware or a a plastic baggy for you will have mush chips.