How To Make Crunchy Kale Chips


1 bunch kale, stalks removed and leaves torn

1 tablespoon virgin organic coconut oil, melted (or use olive oil or coconut oil spray)

Himalayan pink rock salt and ground pepper

your choice of ground spices (I like cumin, paprika, turmeric and sumac)


Preheat the oven to 150°C (130°C fan-forced) and line a large baking tray with baking paper.

Place the kale leaves in a large bowl and drizzle or spray with oil. Season well with salt and pepper and sprinkle over your choice of spices.

Mix with your hands to make sure all the leaves are coated in the oil and seasonings.

Spread the kale evenly over the prepared tray and bake for about 10–12 minutes or until crisp. Keep a close eye on them as they can burn easily, even with the oven at such a low temperature.

Remove from the oven and leave to cool completely on the tray. They will crisp up on cooling.

This an edited recipe extract from Jessica Sepel’s second book Living The Healthy Life.

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