Wednesday, October 1, 2014

baked kale chips


1 large bunch curly kale
2 tablespoons coconut oil
1 to 2 cloves garlic, minced or grated
1 teaspoon onion powder
1/2 teaspoon paprika (optional)
3 tablespoons brewer’s yeast* (optional)
2 tablespoons almond meal (use 4 to 5 tablespoons if omitting brewer’s yeast), store-bought* or homemade (see here)
sea salt and black pepper to taste
1/2 teaspoon granulated garlic

INGREDIENT TIP * For brewer’s yeast, I recommend Lewis Labs brand.

KITCHEN TIP Baking kale on glass or ceramic cookware tends to yield a more “wet” result, and the chips don’t bake up as easily. This is why I recommend metal baking sheets.

Preheat the oven to 350°F.

Holding the stem of each kale leaf with one hand, use your other hand to rip both sides of the leaf from the stem. Discard the stems. Rinse the kale, then thoroughly pat it dry with paper towels and/or spread it out and allow it to dry for several hours.

In a small mixing bowl, combine the coconut oil, garlic, onion powder, paprika (if using), brewer’s yeast (if using), almond meal, salt, and pepper.

In a large mixing bowl, toss half of the well-dried kale with half of the spice mixture, massaging it into the leaves, then arrange the kale in a single layer on a metal baking sheet (without a nonstick surface). Repeat with the second half of the kale and spice blend and spread evenly onto a second baking sheet. Sprinkle the kale with a little extra salt and the granulated garlic.

Bake for 15 to 20 minutes or until the kale becomes crispy but not browned. If after 20 minutes of baking the kale still seems a bit soggy (which often happens if the kale was not completely dry before baking), simply turn off the oven and leave the kale in the oven while it cools down for an additional 20 minutes. This will give the kale more time to dry out.

Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4319-4320). Victory Belt Publishing. Kindle Edition.

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