Kale chips get a bad rap. Probably because the generic method of preparing them entails burning them until they're black and then calling them "crispy chips." Charred kale isn't my favorite thing, so I developed these to, at long last, satisfy my crunchy kale craving. These kale chips are SO much more than your standard "crunchy" (read: black)...I'm being super cereal right now. These are GOURMET as sh*t without the gourmet hassle.
It's delicious on its own OR with my paleo ranch!
- 2 bunches of kale, washed, dried and coarsely chopped
- 2 tbsp coconut oil
- 2 tbsp almond flour
- 1 tsp granulated garlic
- 1/2 tsp paprika
- 1/2 tsp sea salt
- Preheat the oven to 375.
- Melt the coconut oil in a large mixing bowl and whisk in the almond flour, granulated garlic, paprika and salt.
- Add the kale pieces to the mixture and stir until all the pieces are more or less coated.
- On one large baking sheet (or two smaller ones), spread out the kale evenly...you basically want it in a uniform layer.
- Place in the oven for about 12 minutes, or until the kale is slightly browned.
- Let sit for a couple of minutes to allow the kale to dry and crisp up.