Kale Chips are hands down my most favorite way to enjoy Kale! Seriously.
I LOVE KALE CHIPS!
(notice how the chips even form a ♥)
Simple Coconut Oil Kale Chips
Note: These Kale Chips will be nice and crispy when consumed shortly after making them. But I have found that chips made with oil do not do well for long term storage. But seriously, whose kale chips last that long anyway?! I can barely get mine outta the dehydrator before eating them all!
Simple Coconut Oil & Sea Salt Kale Chips
- 1 bunch kale 10 to 15 leaves (curly is my favorite)
- 1 (or 2) Tablespoon melted coconut oil (enter to win ONE GALLON below!!)
- 2 pinches sea salt
- optional: fresh dill, thyme, garlic powder, or other garden herbs minced
Rinse kale. Shake off all excess water. Starting at the base of each leaf of kale, slide your hand up the spine, separating each leaf from the stem. Tare the leaves into large pieces. Massage coconut oil and sea salt into kale. Do your best to really work it in their for a couple of minutes. Set on dehydrator screens to dry at 115* F for 6 to 10 hours. Enjoy!
And if you don’t have a food dehydrator, don’t fret, you can use this recipe for making kale chips in your oven here!
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Brazil Nut Parmesan Kale Chips:
Note: These Kale Chips are Oil Free, do better for longer term storage (also I add in a moisture absorber if storing them longer than a day). I have noticed they stay crispier longer if they are oil free. Note: Kale chips rarely last very long in my house to prove this!
- 1 large bunch of curly kale, 10 to 15 large leaves
Brazil Nut Parmesan:
- 1/3 cup Brazil Nuts (or use hemp seeds)
- 2 Tablespoons Nutritional Yeast
- 1 teaspoon dried garlic granules (or one fresh garlic clove)
- 1/2 teaspoon sea salt
Rinse kale. Shake off all excess water. Starting at the base of each leaf of kale, slide your hand up the spine, separating each leaf from the stem. Tare the leaves into large pieces.
Pulse Brazil Nut Parmesan ingredients together in a food processor until you have a powdery consistency.
Massage mixture into your kale, really work it in, so that the kale starts to wilt from the salt combined with the heat from your hands. Spread kale leaves out in you dehydrator. Dehydrate for 6 to 10 hours at 115*F.
This Brazil Nut Parmesan is also fabulous sprinkled on raw pasta dishes and salads.
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Contest Ended June 30, 2013.
Winner was announced on Monday, July 1st, 2013. Contest open to residents of the U.S. & Canada.
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Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.