Kale Chips

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Kale Chips
  • Kale
  • MCT Oil
  • Nutritional Yeast
  • Garlic Salt
  1. Preheat oven to 300 degrees.
  2. Line a jelly roll pan with parchment paper.
  3. Either start with clean kale or wash it and dry it. (It's important that it's basically dry.)
  4. Then tear it up (getting rid of the stems), put in a bowl with a lid with a teaspoon or so of MCT oil.
  5. Put the lid on and shake it up well to coat the kale. (If you do not have MCT oil, then skip this step and start with the next step and you can spritz with coconut oil or olive oil).
  6. Spread out on paper lined pan.
  7. Sprinkle with garlic salt and Braggs Nutritional Yeast.
  8. Bake at 300 degrees for 25-30 minutes.
  9. Looking for crisp to touch, then taste to make sure it is crisp to taste.
  10. Do not over bake, do not let it brown. I typically store it the first night with the lid off the bowl to ensure all moisture is out, after that in Tupperware with a lid.
  11. Play around until you have the nutritional yeast and garlic salt to your taste.


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