By Irene Hayton
A lot of recipes for kale chips recommend that you bake them at 350º F but the kale always seems to burn at this temperature; maybe it’s my oven. I found the best temperature to be 250º. Most recipes call for olive oil but since it’s not a good idea to heat olive oil, this recipe uses coconut oil instead. If you like balsamic vinegar, use ½ tablespoon of it and ½ tablespoon of apple cider vinegar. Or substitute lemon juice for some or all of the vinegar. Feel free to add any spices that you like. You can also sprinkle them with Parmesan cheese towards the end of baking.
- 1 bunch kale
- 1 tablespoon (15 ml) coconut oil, melted
- 1 tablespoon (15 ml) apple cider vinegar
- sea salt, to taste
Preheat oven to 250º F (120º C). Place oven racks on the lowest level of the oven.
Wash kale and spin dry in a salad spinner and/or pat dry. The kale should be very dry. Remove the tough stems and tear the leaves into bite size pieces, about the size of potato chips. Place in a large glass bowl.
Combine the coconut oil, vinegar, and salt; drizzle over the kale and, using your hands, mix well to thoroughly coat the leaves. Place the kale in a single layer on 2 parchment paper lined baking sheets and bake for 25 to 30 minutes, turning the baking sheets 180º after about 12 minutes. Watch closely towards the end of the baking time to make sure the kale doesn’t burn. It should be crisp but still dark green in color.