After trying kale chips so many times I about gave up... I finally found success! Some coconut oil (I always sub for olive oil when I can), low oven temp and long cooking time make these babies perfectly crispy! No browning and no soggy kale (gross). These are something I can feel good about eating the whole batch in one sitting! (Which I do, every time.) Here's what I do:
Basic Kale Chips
1 bunch kale
coconut oil cooking spray
salt
Pre-heat oven to lowest temperature setting allowed (or 170 to 200 degrees). Wash and dry kale (dry VERY well). Pull kale off stems and tear into "chip" sized pieces. Spread out on cookie sheet and lightly spray with oil. Toss to coat all kale evenly in oil. Re-spread on cookie sheet in a single layer and sprinkle with salt. Bake for about an hour and a half, or until crisp. Then go ahead and eat it all because kale is one of the most nutrient-dense foods you can put in that beautiful body!
When we "bake" the kale at such a low temperature, the process is actually much closer to dehydrating than actually baking, which is why the kale gets crisp without browning. We're just taking the water out!
For another delicious variation on kale chips, check out Lindsey's Cheesy Kale Chips over at Enjoying Healthy Foods. Lindsey has a GREAT recipe blog all centered around whole foods. Go give her a read while you munch down some kale!
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yayy!! you finally got it!! :) i can't wait to try these now!
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