What kind of feeling does that word give you? Does it make you cringe? Excited? Roll your eyes? (as in, you’ve heard enough about kale and you can’t quite handle that bitterness so please don’t try to convince me otherwise!) THAT is the exact mood I’ve had towards kale recently. So you can imagine my reaction when a friend told me how excited she was to go home and make her “to die for” kale chips ....I looked at her, suspiciously (and a bit grossed out) but my curiosity over ruled, and I asked, “What do you like about them?” She went on to describe them (in that tone that teenage girls use when they talk about a crush!) Crispy, savory, cheesy.. what?? I’m in! And then went on to talk about all the incredible vitamins and nutrients that exist in kale! I had forgotten so many of its nutritional properties - full of calcium, magnesium, dietary fiber, protein, iron, vitamin a c & b6.
After our chat, I went home and tried in myself and OH MY... game changer!
And the best part is that the 2 main ingredients are kale + coconut oil both have tons of health benefits for you! So as much as I love chips, I can’t afford the acne and indigestion that occur after eating. Now I’ve committed to these kale chips and can’t go back!
Cooking tip: Start off by de-stemming the kale and cut into 2 inch size pieces. Massage the coconut oil into the kale pieces in a large bowl. You'll know that the oil is working its way into the leaves once you see the kale turn to a darker green. Let it settle as you grab your spices. Sprinkle nutritional yeast (or parmesan), paprika & garlic powder over the kale to appropriately cover each leaf. Then add a pinch of chili flakes or cayenne if you like a bit of spice. My husband loves when sauted onions are tossed in as well. Spread out the kale pieces onto a baking sheet. Bake at 300 for 15 min. Flip leaves and cook for another 5-10 min until crispy.
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