| 5 | 30 | 99 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 1 bunch | Curly kale (medium bunch) |
| 1 tbsp | Coconut oil (melted) |
| 1 1/2 tbsp | Coconut, shredded, unsweetened |
| 1 tbsp | Maple syrup, pure |
| 1 dash | Sea Salt |
1. Preheat oven to 300° F.
2. Wash kale and pat dry with a clean kitchen towel. Remove stems and discard. Tear leaves into bite sized pieces.
3. In a large bowl, combine coconut oil, coconut and maple syrup. Add kale and toss to cover each piece.
4. Place kale in a single layer on a large parchment covered baking sheet.
5. Place in the oven and cook for 20 minutes, checking halfway through to ensure even cooking.
Kale chips store well for 3-4 days if kept in an airtight container (if they last that long!).
| Vegetables | 2.0 |
