Homemade Kale Chips

Thursday, January 16, 2014

These kale chips were my second attempt at making a snack that tastes decent but is still healthy for you.  My first attempt was at making nori chips.  If you have no idea what they are that's okay because I didn't either until today.  Basically it was chips made from seaweed!

Adam recently has developed a saying "don't toss it until you try it" which of course I have to roll my eyes at.  However, I'm currently reading the 50 Shades of Grey series and now I'm somewhat afraid to roll my eyes! ;)  For those of you who've read these books I hope you get a giggle outta that because that's all I think about when I see people roll their eyes.  Anyways...

The reason I was rolling my eyes is because I am not a big seafood fan to begin with.  In fact, I didn't eat any seafood until I met Adam and now I think fish n' chips is like the best meal ever!  Nevertheless, it didn't matter how much ghee, lard, coconut oil or seasonings I used on the nori chips... they still tasted like seaweed to me.  Which in Adam and my mind is gross!  On the other hand, if you like that kind of thing then they are made pretty much the same as these kale chips.  Just don't add the vinegar and use extra-virgin olive oil instead of the other fats listed.

  • 2 bunches kale
  • 4 tbsp fat (ghee, lard, or coconut oil)
  • 3 tbsp apple cider vinegar
  • salt & pepper to taste
  1. Preheat oven to 300 degrees F.
  2. Take the kale and rip or cut the middle stem out of each leaf and tear the leaves into similar sized pieces.  I used two different kinds of kale.  I thought the ones that are fuller (instead of flatter) tasted better.
  3. Melt the fat in a small bowl.
  4. Add the apple cider vinegar to the melted fat.
  5. In a large mixing bowl combine kale, melted fat, vinegar, salt and pepper.  Toss with your hands until thoroughly covered.  I had to do mine in two batches because there were so many leaves.
  6. Spread as much kale on a baking sheet as you can fit without too much overlap.
  7. Bake for 6 min, flip the kale, then bake for another 6 min.
  8. Remove them from the oven and set them on paper towels to cool.  They will dry out a little bit more.
  9. Enjoy!

This recipe along with a lot of the other recipes in the next 30 days are from the book Your Personal Paleo Code: The 3-Step Plan to Lose Weight, Reverse Disease, and Stay Fit and Healthy for Life by Chris Kresser.

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