TOTAL CALORIES: 201 kcal
PROTEIN: 5.6 g
FAT: 16.1 g
NET CARBS: 4.2 g
Preheat the oven to 300 °F (150 °C). Remember to turn on the hot air circulation so that your chips bake evenly.
Cut kale leaves into smaller pieces and spread them onto the baking tray.
Measure about 15 g (0.5 oz) of coconut oil and apply it onto raw kale leaves.
Sprinkle your chips with Himalayan or sea salt.
Place the tray with raw kale chips into the oven.
Bake your kale chips for some 10-15 minutes.
Open the oven and mix your chips. Make sure they are baking evenly and not getting burnt.
Reduce the temperature to 212 °F (100 °C) and bake for another 10-15 minutes.
Open the oven. Mix your kale chips again.
This time reduce the temperature to 122 °F (50 °C) and let the kale chips bake for another 10-15 minutes.
You can turn off the oven and remove the chips once they totally dry up and become crunchy.
Don't add too much coconut oil because your kale chips may not dry up totally. They are the most tasty just after baking. If you want to eat them later, put them in a bag and don't let moisture get into it. Remember that your kale chips will shrink so you will have about 50% of the raw product.