Ingredients
Cooking time: 15 minutes | Preparation time: 15 minutes | Number of Servings: 4
- 6 cups of torn and de-stemmed curly kale
- 2 tsp. coconut oil, grass fed organic butter or ghee
- ¼ tsp. Himalayan salt
- 1-2 tsp. nutritional yeast, or to taste
- Optional: 1 pinch sweet or smoked paprika
Procedure
- Wash and spin dry the chopped, de-stemmed kale. It’s important that the kale is completely dry before baking.
- Toss together the kale and coconut oil. Massage together with your hands until every leaf is coated
- Sprinkle on salt, nutritional yeast and any seasoning you will be using. Toss again to evenly distribute.
- On a parchment-lined baking sheet, arrange the kale evenly without crowding or overlapping.
- Bake in a 300-degree Fahrenheit oven until crisp and dark green, approximately for 12 to 15 minutes.
- Cool completely before eating. This will allow the chips to crisp up further while cooling.
Tip: Spice these kale chips up with your favorite flavors, such as chili powder, garlic powder or onion powder.