The Perfect Kale Chips

If you're not a big fan of eating your greens, this is a tasty way to get yourself to eat them. Dressing up and flavoring kale with natural and good for you "toppings" and then roasting it at just the temperature to get it to be crunchy and crispy without being burnt makes these amazing for you greens taste better than ever. The only downside to kale chips is that they seem to shrink when they get baked... a huge amount of kale turns into one sheet of flat crispy chips. But... for an amazing snack they are totally worth it! Sometimes they come out burnt... or sometimes too soggy. There's a few tips and tricks of the trade... so here is the absolutely perfect recipe for making the absolutely perfect kale chips.

Ingredients (per baking sheet):

A small head of fresh organic kale, or ½ a package of kale

1 tablespoon of coconut or olive oil

4 tablespoons of nutritional yeast

½ tablespoon of curry powder

a few sprinkles of black pepper

½-1 tablespoon of garlic powder

½-1 tablespoon of himalayan or sea salt

Directions:

Preheat your oven to 300 degrees.

If your kale is straight from the stalks, strip the stems of all of the leaves (the stems are too tough and don't bake well when making kale chips). If it's from the bag, check for tender stems or stalks and remove them. These can be saved for another recipe or still eaten if you like kale.

Put a small amount of your coconut or olive oil into a shallow bowl. I divided up the oil into a few small spoonfuls to avoid over saturating the kale leaves. I would say put about ¼ a tablespoon in the bowl at a time and replenish when the bowl gets dry.

Put all of your seasonings in another shallow bowl and mix together with a spoon or small whisk. Depending on the amount of kale you're using, you may have to add additional seasonings and mix into the bowl a second time if you run out or if you're making more than one baking sheet of chips.

Prepare a baking sheet with a layer of foil and spray well with coconut oil or olive oil cooking spray.

Rinse and hand dry all of the kale leaves in a clean tea towel. Break them up into smaller pieces and as each handful is dried, dip them in the bowl with oil and use your hands to rub the oil into all the crevices of the leaves. Be careful NOT to over saturate.. this creates soggy kale chips! You can never have too little oil.. it should be just enough to get your toppings to stick. Take this handful of oiled leaves and dip into your bowl of seasonings trying to coat the leaves as well as possible. Once they are seasoned well, transfer immediately to the baking sheet and spread out as evenly as possible. Repeat until you have used all of your kale (create extra seasoning mix and add extra oil if necessary).

Bake the sheet at 300 degrees for 10 minutes. Rotate tray and if you want, flip the kale chips with a spatula and move them around a bit. As long as your foil is well oiled they shouldn't burn. Bake for an addition 13 minutes or so until golden and crispy. Remove from oven and they can be eaten as soon as they are cooled down! Enjoy :)