Ingredients 

  • 1 bunch kale about 6 cups, loosely packed, cleaned and dried
  • 1 tablespoon grapeseed oil, avocado oil, sesame oil
  • 1 tablespoon maple syrup (real maple syrup, not pancake syrup)
  • 1 tablespoon prepared spicy mustard (or any liquid mustard sauce) 
  • ¼ teaspoon coarse sea salt
  • ¼ teaspoon red pepper flakes, optional

Instructions

  1. Preheat the oven to 300 degrees F.
  2. Line large baking sheet with parchment paper.
  3. In a medium bowl, mix together the oil, and maple syrup, mustard. Set aside.
  4. Remove the leafy green part of the kale from the tough stalk, and tear or cut the leaves into smaller pieces.
  5. Place kale leaves into a the medium bowl with the oil mixture.
  6. Massage with your hands until every single piece of kale is coated with the mixture.
  7. Sprinkle the salt and pepper flakes if using.
  8. Bake for 15-20 minutes or until the kale is crispy. Do not let the kale turn brown. Browning makes the kale bitter.
  9. Once crispy, let cool completely on the baking sheet. 
  10. Remove cooled kale chips from the baking sheet and eat or put in a container with a loosely-fitting lid to store. 

 

How to store kale chips: 

  • Wait until the kale chips cool completely. 
  • Store in a container with a loose-fitting lid or sealed brown paper bag for up to 1 week.

Video Link: https://www.youtube.com/watch?v=EVpHqTtpgfI

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