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1 bunch of kale (wash, dry and remove stems)
1 tbsp. coconut oil (melted)
Salt and pepper to taste
1/4 tsp. garlic powder
1/8 – 1/4 tsp. red chili flakes for an extra kick!
1/8-1/4 tsp. ground ginger
Preheat oven to 220 degrees.
Make sure leaves are dried well – this will help them crisp up better.
Cut the kale into smaller pieces (they will also shrink a little when cooked).
In a large bowl,coat the kale leaves with the melted coconut oil. Sprinkle on the garlic, salt, and pepper (and chili flakes and ginger powder if you want these extras), then toss to combine.
Place onto a baking sheet – separate them out nicely so that they cook evenly and become crispy. Place into the middle of the oven and bake for 10-15 minutes. Turn leaves over and bake for another 10 minutes. Keep an eye on these yummy crispy leaves as the edges can burn easily.
Now you can either take the kale chips out and snack on them straight away, or switch the oven off and allow them to sit for a while longer and crisp up further (depends how crispy you like them!). Store in an airtight container at room temperature - will keep for about 2 days.
If you fancy an added savoury or “cheesy” flavour, then why not sprinkle with Bragg Nutritional Yeast! Not only is it delicious, but it's rich in B vitamins, including B12.