Kale is full of vitamins, minerals, fiber, antioxidants, and cancer-fighting compounds. No wonder it’s considered one of the world’s healthiest foods.
Unfortunately, not everyone loves the taste of kale. My family prefers to stay away from steamed kale, and eating a lot of raw kale in smoothies might not be a good idea if you’re worried about your thyroid. So, I’ve had to find something else that my whole family would enjoy, and a few years ago I decided to try homemade kale chips. It’s now one of our favorite foods.
Ingredients
1 big bunch or 2 small bunches of kale
2 tbsp coconut oil or avocado oil
1/2 cup nutritional yeast
1/3 tsp salt
Directions
- Wash the kale, dry it (I just shake it well), and remove the leaves from the stems. Rip the bigger pieces into bite-sized ones and place them in a big bowl.
- Add the melted coconut oil (I melt it in my hands) and massage the kale gently to cover the leaves well with the oil.
- Sprinkle some salt and nutritional yeast on top and mix well with your hand or a spoon. Add the rest of the salt and nutritional yeast and mix well.
- Spread the kale chips on a non-stick cookie sheet. You can use parchment paper if you wish.
- Bake at 250˚F for 25-30 minutes or until just crispy. Keep an eye on them so that they don’t overbake.
Notes
- You can bake them at a higher temperature for a shorter time, but be careful not to overbake them. Overbaked kale tastes very bitter.
