Oh sweet kale of mine.
I know it’s not kale week anymore, but I could always sing a little ode to kale.
Ever since I started eating it around two years ago, it’s the one thing you can always guarantee I’ll be throwing into my grocery cart. I feel most at ease when I have two bunches in my fridge, and my body thanks me every time I eat it.
Last night I needed a little appetizer to get me ready for dinner as I was unwinding from the work day with some trashy wedding reality shows. I mean, ahem, the History channel.
Anyhoo, I wanted something salty, crunchy and…leafy? So I made some coconut kale chips. Now, I always make my kale chips with coconut oil because they cook to perfection and coconut oil is one of the few oils that can withstand really high temperatures. But this time I sprinkled a little shredded unsweetened coconut on top.
I’ve done this before where I’ve also added stevia for a sweet kick (green dessert?) but this time I kept it simple with a little pink sea salt and coconut.
The result? No leaf went untouched. Yum. Oh yum. I’m a coco-nut. And a kale whore.
[box]Coconut Kale Chips
- Bunch of kale
- 2 tsp Coconut oil
- Shredded Coconut (unsweetened)
- Preheat oven to 350F.
- Rinse and dry kale fully.
- Massage kale with coconut oil.
- Sprinkle with sea salt and shredded coconut
- Bake for 10 minutes or so until crispy![/box]