Craving something super crunchy and salty? Throw out the
Doritos and give these a try. Seriously easy and you would be surprised just how yummy they are!
Directions: Wash organic Kale, Cut stems off by folding over the leaf and cut off the entire middle stem and you are left with two
halves of kale leaf.
Rip leaves into pieces (not too small), and spread on baking sheet (I used a round pizza pan with the holes in it which worked great for allowing air through). Spray olive oil or coconut oil (they now make a coconut spray oil...a must have) on kale and toss to coat both sides lightly. Sprinkle some sea salt or
Himalayan salt (you don't need much) and put in the oven at 200 for about an hour or more until they reach a crispy texture. By baking them they will create their own saltiness so easy on the salt!! Seriously yummy and if you can get your kids to get past the green leaf object, they will love them! I couldn't keep the boys out of them once they were brave enough to try one! Swiss Chard will also work but I like the fluffy wrinkly texture of the Kale better!!
Craving something super crunchy and salty? Throw out the Doritos and give these a try. Seriously easy and you would be surprised just how yummy they are! 
Directions: Wash organic Kale, Cut stems off by folding over the leaf and cut off the entire middle stem and you are left with two halves of kale leaf. Rip leaves into pieces (not too small), and spread on baking sheet (I used a round pizza pan with the holes in it which worked great for allowing air through). Spray olive oil or coconut oil (they now make a coconut spray oil...a must have) on kale and toss to coat both sides lightly. Sprinkle some sea salt or Himalayan salt (you don't need much) and put in the oven at 200 for about an hour or more until they reach a crispy texture. By baking them they will create their own saltiness so easy on the salt!! Seriously yummy and if you can get your kids to get past the green leaf object, they will love them! I couldn't keep the boys out of them once they were brave enough to try one! Swiss Chard will also work but I like the fluffy wrinkly texture of the Kale better!! 
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