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Basic Kale Chips

My kids and I love kale chips. What a wonderful way to eat greens! Kale chips are quite simple to make, and cook up crispy and light in the oven. When my kids were younger, I would generally send them outside with their portion because the chips are a bit delicate and little kids may make lots of little crumbs while they are eating. Although I have a dehydrator, I prefer to cook this recipe in the oven.
Ingredients
- One bunch kale (curly or flat kale both work well)
- 1-2 tablespoons refined coconut oil (or other healthy fat such as bacon grease or duck fat), melted and cooled slightly
- Finely ground unrefined sea salt
Directions
- Rip or cut the tough stems off the kale. Discard the stems or save them for another purpose.
- Wash the kale and then dry it well. I like to use either a salad spinner or a couple of towels to dry the kale. If you do not dry it well, it will steam rather than crisping in the oven.
- Rip or cut the kale into chip-sized pieces.
- Drizzle the melted coconut oil onto the kale. Try to use just enough oil to coat the kale, but not too much or the chips will be overly greasy. Use your hands to thoroughly mix the oil onto the kale leaves.
- Place the pieces of kale onto a couple of baking sheets. Make sure the kale is in a single layer, and try not to have much overlap of the pieces (else they won’t cook properly into chips).
- Sprinkle the kale with a generous amount of salt.
- Bake the kale chips in a 250˚ F oven for about 30-45 minutes. To test for doneness, remove one chip from the oven and allow it to cool before eating. The kale chips are done when they are nice and crispy.
- Store the cooled kale chips in an air-tight container at room temperature. Consume within one to two weeks.
Reprinted with permission from www.nourishedandnurturedlife.com.
About the Author
Sarah R. Smith is a homeopath, homesteader, and homeschooling mother of two. She has been studying nutrition and health since 2005, when she was first introduced to the work of Drs. Weston A. Price and Francis M. Pottenger, Jr. Sarah has been writing about real food and health on her website (www.nourishedandnurturedlife.com) since 2011. She is the author of two eCookbooks, Nourishing Eats (2012) and Nourished Cooking (2013). Sarah also serves on the board of the Raw Milk Institute. As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. In addition, she teaches homeopathy classes in her local community.
Check out other recipes from Sarah R. Smith:
Bamya – Egyptian Meat and Okra Stew
Published in the Price-Pottenger Journal of Health & Healing
Fall 2019 | Volume 43, Number 2
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