Easy Baked Kale Chips From Practical Paleo

I was inspired to make a version of baked kale chips after seeing them in my friend Diane’s new book Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle which is full of amazing tips and photos. I spent hours reading her great new book and I could not put it down. It has great advice for all the people in your family who may be dealing with health conditions like arthritis, IBS, thyroid problems, MS, and more. It is a wonderful gift for the people in your life who “should try paleo” but you do not know how to approach them. How about giving them a beautiful book that breaks down the lifestyle into practical and manageable steps.

Kale-chips

Lots of people always ask me about what snacks to eat on paleo or low carb diet. These chips are perfect because they won’t spike your blood sugar or break the bank like the fancy store bought ones. Kale is much easier to digest than chips or pretzels and it won’t add notches on your belt. I think it tastes even better than popcorn!

Kale before going into the oven

 Ingredients:

2 bunches of organic kale
2 Tbsp Virgin Coconut Oil, Green Label – 1 quart
1 Tbsp Seasonello Herbal and Aromatic Salt – 10.5 oz
Directions:

Preheat your oven to 350. Wash kale and pull it off of the hardy stem into bite sized pieces. I like to use my OXO Good Grips Salad Spinner to get it clean and dry. Get an oven safe pan and spread out the kale evenly. Add 2 Tbsp of the coconut oil on top. Sprinkle Seasonello over the kale. Put it into the oven for 10 minutes. Pull it out and toss with tongs to make sure all the kale is covered with oil. Put it back into the oven for about 10 more minutes. When it is crispy feel free to eat it right away (or save it if you can control yourself).

Get Diane’s new book here while so you can try her simple wonderful recipes.
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