Super-Simple Garlic Salt Kale Chips
Kale chips. They might be one of the first “health foods” I ever made. You know, when I started cooking for myself instead of eating whole-grain cereals or veggie subs for every meal. If you haven’t tried them yet, you’ve been missing out! And if you have tried them, you’re probably thinking, “Geez, Christina, you’re sharing a recipe for kale chips now? I already have two dozen, lovingly curated since they became a health trend six years ago!” To which I say: Fair point. I don’t know how this recipe got lost in the shuffle. These Garlic Salt Kale Chips are literally the only way I’ve ever made kale chips and probably the only way I ever will. With just oil, salt, and optional garlic powder, it doesn’t get any easier! They are the perfect antidote to the chip cravings my husband often gets, plus they’re a great way to use up any leftover kale, which I seem to collect. Especially in the winter when an ice-cold kale smoothie sounds like a really terrible idea!
Need a Break From Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIP can help. With four one-week meal plans designed for lazy days and/or a poorly-stocked kitchen, these simple dishes (including but not limited to salads, wraps, and smoothies) will make sticking to your autoimmune protocol diet during business trips, holiday travel, and times of illness or stress a lot easier! The e-book is now available as a digital download for $9.99.
Garlic Salt Kale Chips
Ingredients
- 1/2 pound kale chopped
- 1/2 tablespoon coconut oil
- 1/4 teaspoon garlic powder omit for low-FODMAP
- 1/8 teaspoon sea salt
Equipment
Instructions
- Preheat the oven to 300 degrees F.
- Combine all ingredients in a large bowl and toss well.
- Arrange in a single layer on a parchment-lined baking sheet.
- Bake 20-30 minutes or until crispy, stirring once halfway through. The leaves will turn a dark green and may brown around the edges a little.