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The scoop: Kale chips are so easy to make -- all you really need is fresh kale and a little oil and salt -- but using different spices is an easy way to add variety. Try garlic powder or chili powder or just follow this Asian-inflected recipe.
Makes 1 large bowl
Ingredients:
6 ounces kale leaves
2 tablespoons melted extra virgin coconut oil
1 tablespoon mirin or rice vinegar
1/2 teaspoon unrefined sea salt
4 tablespoons hulled sesame seeds
Directions:
Preheat oven to 350 degrees Fahrenheit. Rinse the kale leaves and pat dry with towel or paper. Tear the leaves into bite-size pieces. Discard the thick stem in the middle. Take the biggest bowl you have and put the pieces of kale leaves in there. Add the rest of the ingredients to the bowl and mix and massage thoroughly so that the pieces of leaves are covered everywhere with oil and spices. Spread the pieces of leaves on a baking sheet lined with parchment paper so that they touch each other as little as possible. Bake for 10-13 minutes, or until crispy and not too brown. Let cool and serve.
Source: Low Carb So Simple
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