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David James Di Pardo

- Light Warrior, Coach, Speaker, and Author of Awakening The Light Warrior Within

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DIY Kale Chips

March 31, 2017 by David James Di Pardo Leave a Comment

DIY Kale ChipsI have a bit of confession today. I’m kind of obsessed with kale chips! After all who doesn’t love chips? Salty and crispy, not to mention the fact that these are actually healthy. Who would feel bad about eat an entire bowl? You basically just ate an entire head of kale! Yes there is salt and oil, but the amounts aren’t that big. So you can binge and stuff your face without feeling any remorse. Oh, but that wasn’t my confession… up until a couple weeks I was still buying bags of kale chips at the grocery store.

DIY Kale ChipsLet me tell you, $8 – for a bag that is so small I can’t possibly understand why they would have portion sizes listed on the back – is just bonkers. You can pick up a huge head of kale for under $2. Also, if you’re thinking you need a food dehydrator and 8-hours of drying time, think again. Seriously, I don’t have the discipline to plan my snacks days in advance. Snack food needs to be fast and easy, otherwise I get cranky. I’m basically a toddler when I’m hungry.

DIY Kale ChipsAs long as you have an oven, a couple of baking sheets (even one will work) and about 20 minutes, you too can have delicious home made kale chips.
This recipe is just the basics, the brass tacks of kale chips. You can add in other flavorings, and play around with the recipe. Personally I like to add a couple tablespoons of nutritional yeast and a squirt of sriracha for a spicy-cheesy flavor. Have fun with it, and let me know what flavor pairings you like in the comments below.

DIY Kale Chips

 

5 from 1 reviews
DIY Kale Chips
 
Print
Prep time
2 mins
Cook time
20 mins
Total time
22 mins
 
Baked kale chips, for a quick and healthy snack. Try adding nutritional yeast and hot sauce for a spicy-cheesy kick.
Author: David James Di Pardo
Recipe type: Snacks
Cuisine: Vegan, Gluten-Free, Sugar-Free
Serves: approx 4 cups
Ingredients
  • 1 large bunch of kale, washed and dried
  • 1-2 tablespoons melted coconut oil, or olive oil
  • Pinch of Salt
Instructions
  1. Preheat the oven to 275°F and line two baking sheets with parchment paper or silicone baking mats.
  2. Destem the kale, removing any large ribs and tear the leaves into chip size pieces.
  3. Add the kale to a large mixing bowl, and top with the oil and salt.
  4. Massage the oil and salt into the kale leaves making sure everything is evenly coated.
    Massaging the kale will also help make any remaining ribs a little more tender.
  5. Spread the kale on the prepared baking sheet in a single layer, leaving room in between the pieces so they can crisp up.
  6. Bake in the center of the oven for 15-20 minutes, until crisp. Cool completely before serving.
Notes
If baking two trays a the same time, the cooking time will be a little longer. Rotate the trays after 15 minutes and continue cooking for another 10-15 minutes, until both trays are crisp.
If you have a convection oven you should be able to cook both trays in about 20 minutes.
Nutrition Information
Serving size: per cup Calories: 110 Fat: 7.8 g Saturated fat: 6.2 g Trans fat: 0 g Carbohydrates: 10 g Sugar: 0 g Sodium: 115 mg Fiber: 1.9 g Protein: 3.3 g Cholesterol: 0 mg
3.5.3226

 

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Filed Under: Appetizers & Snacks, Gluten-Free, Recipies, Sugar-Free Tagged With: coconut oil, food, gluten-free, healthy, kale, low calorie recipes, low-calorie, snack, soy-free, sugar-free, vegan

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