College football is here and so is all the extra time sitting in front of the couch! I fell in love with kale chips at my local health store, but at $7 a package and a seating, it soon became a luxury snack I wasn’t too eager to have every time. So hence, this wonderful kale chips recipe.
And it was sad! Kale chips are not only all kale, which is a great leafy green that does wonders for your skin, but also have barely any calories. If you think about it, it’s the perfect combination of potato chips and a salad.
The most important part of the kale chips recipe, which will warrant crispy kale chips versus a soggy mess, is dry fresh kale. I usually wash it and let sit on top of kitchen towels for a few, and I always try to convert it into kale chips the same day I buy it.
The rest is easy.
Kale, washed and deveined
2 tbsp of miso paste
2 tbsp of coconut oil
Sea salt to taste
Set the oven to 425.
Line 2 sheets with parchment paper.
In a large bowl mix the miso, the oil and the coconut oil.
Kindly drop the kale in and, with your hands, move it around to cover it evenly with the miso mix.
Line the kale onto the lined sheets – do not overcrowd.
The chips will be ready in about 10 minutes or when properly dry all the way.