About the Recipe
A crunchy, nutrient-dense snack supporting detox pathways.
Ingredients
1 bunch kale
2 tbsp coconut oil, melted
¼ cup cashew flour or crushed cashews (optional)
¼ cup nutritional yeast
½ tsp sea salt
Preparation
Step 1: Preheat the oven to 300°F and line a baking sheet with parchment paper.
Step 2: Wash the kale thoroughly and dry completely with paper towels. Remove the thick stems and tear or cut the leaves into desired sizes (they will shrink during baking).
Step 3: Place the kale leaves in a large bowl. Add the coconut oil and toss until all leaves are evenly coated.
Step 4: Spread the kale in a single layer on the prepared baking sheet.
Step 5: In a small bowl, mix together the cashew flour, nutritional yeast, and sea salt. Sprinkle the mixture evenly over the kale.
Step 6: Bake for 25 minutes.
Step 7: Turn off the oven and leave the kale chips inside with the door closed for at least 30 minutes, or until fully crisp.
Substitutions
• Use olive oil instead of coconut oil
• Add smoked paprika or garlic powder
Dietary Notes
Paleo, Gluten-free, Dairy-free