I think I overdosed on kale today. I guess it could be worse, but I FINALLY made baked kale chips for the first time and am SO in love. I can't believe I waited this long into my love affair with kale to prepare it this way. Now that I have, I'll be making it very, very often.
Here's my recipe, but feel free to tinker with spices and toppings. Baked kale chips are a great way to prepare kale for kids and fickle family members, as well as a convenient way to ensure you can eat this fantastic, super-powered vegetable on-the-go! Once it's baked and cooled, store it in a container and tote it anywhere. Enjoy!
- 1 Large bunch of curly kale, stems removed and leaves chopped roughly
- 1-2 Tbsp coconut oil, melted
- Celtic/Sea Salt (Redmond's Real Salt is my favorite!), to taste
- Garlic powder
- Raw parmigiano cheese (optional)
Preheat oven to 350ºF.
Place chopped kale on a cookie sheet and drizzle with coconut oil, just enough to get the leaves lightly coated, but not drenched. Pour a little at a time and use your hands to get the leaves coated.
Sprinkle the oil coated leaves with a little bit of the sea salt and a little bit of the garlic powder- just to taste, more can be added after baking.
Bake approximately 10-15 minutes until some of the edges of the leaves turn brown. Remove the tray from the oven and grate some raw cheese over the top so that some of it melts. Then turn the oven off and allow the kale to dry/cool in the oven. Remove from the oven when they feel crispy. (If you don't want to let them cool in the oven, you can remove them to a countertop).
- Sprinkle with sesame seeds once they're baked.
- Try a chili powder or a tiny bit of hot sauce sprinkled onto the kale before baking.
- Use any other spices you enjoy to see what flavor kale chips you like best!