(Light & Crispy) Tuscan Kale Chips
If you've never tried your own kale chips recipe, you're missing out on some quick and easy nutrition
Over the last several years, healthy eating has become a top priority in my life. And my kitchen just so happens to reflect my lifestyle choice. There’s very little (if any) junk food laying around my pantry. This is mainly to avoid temptation, but truth be told, I don’t even remember the last time I bought a bag of chips.
But who doesn’t look forward to a crunchy snack every now and then? Sure enough, I’ve found something healthy to fill the void. If you’ve never tried your own kale chips recipe, you’re missing out on some quick and easy nutrition. I understand this idea might sound a bit “too healthy,” but you just may enjoy the process.
For one, kale chips are extremely easy to make. For two, they’re a good source of healthy fats. If you need a third reason, they contain a solid amount of lutein, which is very healthy for your eyes.
Don’t knock it until you try it. And trying it won’t take more than 15 minutes.
- 1 bag of organic tuscan kale (large leaves are best)
- 2 tablespoons coconut oil
- 2 teaspoons sea salt
By the way, Trader Joe’s sells a great bag of Organic Tuscan Kale. The next time you go, be sure to pick one up. It’ll make the process so much easier.
First, preheat the oven to 350 degrees. While the oven heats, prep the kale by removing the veins, then wash and dry. After that, break the kale into chip size pieces.
Next, place the kale into a large bowl, and toss with coconut oil and sea salt. Then place the contents onto a baking sheet and spread evenly.
Lastly, place the baking sheet in the oven for about 15 minutes. Make sure to keep an eye on it because you want the kale to be crispy, not burnt. When finished, let it sit for a few minutes to cool off.
Enjoy with your favorite dipping sauce.