Kids especially enjoy these chips! This is a quick way to make use of a lot of kale, and you’ll find yourself making this recipe often, as it goes faster than you’d expect!
PREP TIME
10 minutes
COOKING TIME
20 minutes
YIELD
4 servings
2 bunches of curly kale
(or other variety)
1 tablespoon melted coconut oil
1/2 teaspoon garlic powder
(optional)
Sea salt and black pepper to taste
SIDE NOTE
Keep a close eye on the kale as it bakes—it can burn quite quickly if you’re not paying attention!
FODMAP FREE?
Leave out the garlic powder; use other spices you like instead.
CHANGE IT UP
Add any seasonings you like! This recipe is especially good with a few pinches of cayenne pepper or onion powder instead of garlic powder.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Preheat oven to 350°F.
Rinse the kale leaves under cold water, and pat them dry with a towel. Pull the leaves from the stalk by holding tightly onto the end and running your hand up the sides of the stem. You can also just cut the stem out.
Roughly chop the kale into large pieces, and place them in a large mixing bowl. Top the kale with the melted coconut oil, and massage the oil gently into the pieces of kale, spreading it evenly over all of the leaves.
Arrange the kale in a single layer onto two baking sheets, and sprinkle them with garlic powder, sea salt, and black pepper to taste.
Bake for 10-15 minutes or until the kale becomes crispys
