An amazing long weekend up north with good friends, a great cabin and nothing but the North East Kingdom of Vermont. We enjoyed nature, swimming, & general relaxing kept us busy. The trip was nothing short of bliss, but every time we hit the dinner table, however, there was a bit of a trade off – a work out of sorts in getting the healthy down before we hit the dessert! My single friends laughed, the dance that I had choreographed.. If you are a parent you know the one – Smores looming in the background, I started with a request, turned to negotiation and then threats – lol.. Daily the dessert hung in the balance based on how many bites left – hahaha… Yep. I have turned into my parents !!! I laughed too. Its quite hilarious how we just want the best for our kids – but know deep down, the smore, yes are really the best—- well until I remembered …. this!
Days later and home to a garden gone wild, smores a thing of vacation, the past… we got to unpacking, harvesting, and unconsciously making these most famous, and dearly loved kale chips. Dinner was awesome, but the best part – no request, no negotiation, no threats – “MORE PLEASE!” & “Don’t eat the last!” I love it, next vacation I am going to bring – yes a whole lot of KALE CHIPS!!!
So – what’s the secret to this recipe you ask?
- Get the kale FRESH (as possible)
- Bake on LOW for a crispy finish and no burnt edges
- Use SEVERAL sheet pans – REMEMBER don’t let the kale pieces touch!
- COCONUT OIL- not olive oil – this is the best!
- REMEMBER that they will crisp as they cool – don’t over do it – and you will have success!
INGREDIENTS/WHAT YOU NEED
- 1 Large bundle of curly or purple kale
- 1-2 Tbsp Melted Coconut oil ( start with 1 T and see how you go – careful not to over oil!)
- Seasonings of your choice: Sea Salt, Chili Powder, Nutritional Yeast ( cheesy), Mexican Spice, Cayenne, etc etc, etc…
- Cookie sheets
- Oven – regular, convection or toaster oven
- Sharp knife – or a few little hands to help tear the kale 😉
- Preheat the oven to 225 degrees. If you have a convection oven/setting – use it, this will add to the crisp in a slightly shorter time
- Rinse and completely dry your kale. Cut or tear into small pieces ( kids can help here!) and de-stem.
- Add pieces to a large bowl. Drizzle with coco oil and seasonings of your choice. Toss to totally combine ( another part the kids can help with!)
- Spread the kale over baking sheets – being careful that the kale touches as little as possible to help the crisp!
- Bake for 15 minutes, turn pans around and lightly toss/stir/flip to ensure even baking. Bake for 5-10 minutes more ( keep an eye) or until kale is crispy & just so slightly browned
- Remove from the oven and cool – remember the chips will crisp once they are out of the oven!
- Enjoy – and be ready, they will most likely be gone in one sitting! We went through three heads of Kale last night – no negotiating, no bargaining, no threatening …..lots and lots of giggling!
- EXTRA BONUS Cheezie Kale Chip SEASONING: Food process: 1/4 c raw cashews, 1T raw sunflower seeds, 5-6 Tbsp Nutritional Yeast, 1/4t ea sea salt & black pepper, 1 tsp garlic pow. – you like it spicy? Add cayane powder
- Nutritional Tip: https://www.mindbodygreen.com/0-4408/Top-10-Health-Benefits-of-Eating-Kale.html
NEED HELP? Come see us in person – we can demo, answer questions, show you how! RESERVE YOUR SPACE TODAY on our September escape: https://www.tnorth.org/product/fall-foliage/