Homemade crispy kale chips are a delicious, tasty treat consisting of very few ingredients. One of the easiest recipes that pack a powerhouse of health benefits.
With fall foods showing up at the farmers markets, you may find an abundance of kale in your community, at the local farm or in your garden. I planted kale early spring and it’s been flourishing through the seasons since. With so much kale to enjoy from my own backyard, I have been enjoying it in salads, soups and alone- such as this tasty treat.
Kale chips can become soggy, so it’s recommended that you cook them on lower temps for a longer duration of time. Once baked, they store well in an air tight container and typically last up to a week long. Though I can never keep them that long because I LOVE them as a healthy snack.
Kale is one of the healthiest greens and a veggie loaded with antioxidants (which help remove unwanted toxins). Kale contains calcium, a variety of vitamins and fiber. Did you know that eating a cup of kale packs a punch of over 200% of your daily Vitamin A and 134% of Vitamin C? Vitamins that help support the body, reduce inflammation and support the immune system as we head into the colder seasons. Even more of a reason to enjoy this nutrient packed snack during the fall season.
With all of the health benefits, detoxification support and immune boosting benefits, this tasty treat is one I think may become a staple in your kitchen or pantry this fall and winter.
Crispy Kale Chips
1 large bunch kale
1 tablespoon coconut oil
Sea salt to taste
Preheat oven to 275 degrees F.
Wash and dry kale completely. Remove stalks and tear leaves into bite-sized pieces. Place the pieces of kale into a mixing bowl and lightly coat with coconut oil and sea salt (or seasoning). Spread on a baking sheet and bake for 10 minutes. Flip each leaf and bake for another 5-10 minutes or until edges are crisp. Serve or store (once cooled) in an air tight container.
Note: I use garlic powder in place of salt but you can use any seasoning you desire.