Classic Coconut Kale Chips (GF, DF, V, AIP)
Ok, lets be REALISTIC. Kale chips do not taste as good as potato chips. I'm not a crazy person.
HOWEVER, I think we can acknowledge that if we're being realistic, we know that potato chips also aren't helping us reach our health goals.
SO, we might as well embrace kale chips and make them as tasty as possible, right? It's a compromise but they really can be delicious once you start to accept that they're still kale chips & not potato chips.
At this point, these Kale chips are crack for me. I keep it simple, cause that's what is easiest and most cost effective.
I load them up with coconut oil because HEALTH FATS Y'ALL! I top them off with some Himalayan Pink Salt for a boost of minerals that will support my adrenals cause I'm getting married in less than 10 days and I am SUPER stressing the details.
On top of that, of course, the Kale is a cruciferous vegetable that will help reduce inflammation and improve liver function. Keeping inflammation low will help prevent any unwanted weight gain or breakouts in this time of stress as well.
So... they may not be AS tasty as potato chips, but they're definitely the best snack I could ask for right now.
Classic Coconut Kale Chips
4 cups kale leaves
2 tbsp coconut oil (melted)
1 tsp himalayan pink salt
1/2 lemon (juiced)
1) Preheat oven to 350 F. Use a sharp knife to cut your kale leaves into large pieces. They shrink up in the oven so don't cut them TOO small.
2) Place kale in a large bowl. Drizzle with lemon juice and melted coconut oil. Season with as much himalayan pink salt as you want and use your hands to massage all ingredients into the kale.
3) Line a large baking sheet with parchment paper. Place kale leaves on foil in a single layer. Don't crowd them to close. You will have to bake in batches for the perfect chips!
4) Cook in the oven for 10-15 minutes. Remove them when crispy but not browning. EAT UP!