- high in vitamin K, A & C
- great source of fiber
- cooked in a healthy fat (which lets you absorb the fat soluble vitamin K)
- extra protein (from the nutritional yeast in my recipe)
Slightly adapted from the "Kale Chips" recipe in Real Food Survival Guide For Busy Moms
1 bundle of kale (I used Russian kale)
2 tablespoons of high quality coconut oil
Sprinkle on these seasonings, to taste:
*I recommend using kale that's organic or locally grown with organic practices. This is because fresh greens are high on the Dirty Dozen list and conventional versions have higher traces of pesticides on them.
large rimmed baking sheet (this is the work horse of my kitchen)
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Pre-heat the oven to 350 degrees. While that's heating, measure out the coconut oil into an oven safe container (I used a small glass dish), set a timer and stick it in the oven for 2 minutes. This will melt the coconut oil. Alternately, you can melt it in a saucepan on the stove top.
Wash and dry the kale. Make sure it is as dry as possible, otherwise it will take longer to crisp up in the oven. Tear off the leaves into whatever size you want, removing and discarding any tough or woody stems.
Spread the kale leaves across the baking sheet, pour the coconut oil on and mix with your hands so they're evenly coated. Season to taste with good quality granulated garlic (or garlic powder), nutritional yeast and sea salt. I like to add extra nutritional yeast so it has a stronger "cheesy" flavor. You can always add more seasonings after they're crisp.
Bake for 15 minutes, stirring halfway through, or until the kale leaves are all crispy. If your kale was particularly wet before adding the coconut oil it could take 20+ minutes to crisp, but keep an eye on them.
Once they've cooled, store in an airtight container (if they last that long!)
Notes & Tips
Don't have nutritional yeast on hand or have no idea what it is? It's typically used as a vegan substitute for cheese, but it's downright delicious (and healthy) so I use it to season lots of my savory dishes. Look for it in the bulk/dry goods section of your local health foods store or you can order it here.
Like this recipe?
I adapted it from Real Food Survival Guide For Busy Moms by Lindsey Gremont of the real food blog, Homemade Mommy.
Click here to read my review of Real Food Survival Guide For Busy Moms and snag a copy for yourself!
More Veggie Recipes from The Rising Spoon:
- Garlicy Buttermilk Mashed Cauilfower
- Balsamic Oven-Roasted Green Beans
- Pan-Fried Asparagus with Grass-Fed Butter & Parmesan Cheese
- Charcoal Grilled Asparagus & Organic Yellow Squash
- Roasted Beet Slices with Fleur de Sel
Question for Discussion: What's your most creative recipe for veggies?
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