Caveman Cuisine: Crunchy Kale Chips
Can you have crispy, crunchy, carb-free snacks? You sure can!
Kale, a leafy green vegetable in the broccoli family, is an extremely versatile ingredient that is packed with nutrition. While my typical kale recipes involve blending fresh kale into smoothies (Green and Clean) or sauteing the leafy greens like spinach (Pasture Fried Eggs), this recipe calls for baking it in the oven in order to create a crunchy kale "chip".
Before you dismiss this as another "healthy but nasty" recipe, I must say that these passed the ultimate test. While I was cooking up a batch, my wife, who is my most strident food critic, came over and tried a few. She ended up taking several handfuls, confirming that this is, indeed, a tasty and healthy recipe!
Pre-made kale chips are available in some specialty stores, but they are extremely expensive. Making kale chips at home will save you quite a bit of money, and they are so easy that there is really no reason to bother with buying them.
10oz of washed and dried kale leaves (remove the stems)
1-2oz of coconut aminos or tamari
1-2 tbsp extra virgin olive oil
Sea salt and pepper to taste
Preheat your oven to 250 degrees. On a large baking sheet (I covered mine in parchment paper for easy clean-up), spread out the kale leaves. Drizzle with coconut aminos, olive oil, and a some fresh ground pepper. Toss the kale to evenly disperse the flavoring and put in the oven. Set your oven timer to 15 min.
When the timer goes off, stir the kale. Keep checking it on 15min intervals, gently stirring each time, until the leaves are very crisp. While they are still hot, season with sea salt if desired.
Store in an air-tight container along with a paper towel to keep them crunchy.
Kale chips can be enjoyed as a snack, or used as a garnish for other dishes.