3 large stalks of curly kale
1 tsp of coconut oil
Rock salt for seasoning
Pre-heat the oven to 120 degrees (keep the temperature low during the entire cooking process).
Carefully strip the leaves from the stalks using a sharp knife and divide into ‘chip’ size pieces.
Wash the leaves and then pat dry using a paper towel.
In a shallow oven dish, heat the coconut oil in the oven until melted.
Remove the coconut oil from the oven and carefully coat and cover the kale chips in the oil.
Place the kale chips onto a paper towel, lay another piece of paper towel on top of the kale and lightly press to remove the excess oil.
Using a large baking plate or tray, create 1 even layer of kale leaves – make sure they do not over lap – this prevents crispiness!
Place the kale into the oven and bake for 15 minutes.
Remove the kale from the oven and turn over each kale leaf using a pair of tongs, place back into the oven and bake for a further 10 minutes.
Remove the kale chips from the oven and place into a large sharing bowl and sprinkle with rock salt.
Enjoy hot or cold!
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