- 1 big bunch of kale
- 2 tsp avocado or olive oil
- 1 tsp gluten free dill pickle seasoning
- Preheat oven to 300 degrees.
- Wash and dry the kale, making sure the kale leaves are very dry.
- Remove the tough stems from the kale and then chop into bite sized pieces.
- In a large bowl add the kale, avocado oil and dill pickle seasoning and with your hands massage the oil into the leaves well.
- Arrange the kale pieces on an unlined cookie sheet and bake in the oven for 10 minutes.
- Lightly toss the kale and bake again for another 8-10 minutes.
- Remove from oven and cool completely.
Have you tried kale chips?
Truthfully they were not on my list of snacks to try. I am not sure why I wasn’t interested in them, just wasn’t.
You can find kale chips in every health food store and most grocery stores carry some now.
But I was on instagram one morning and it seemed everyone one was making kale chips on insta story so I thought “maybe I should give them a try”
I picked up a big bouquet of organic kale when I was at the grocery store and proceeded to make kale chips once I was home.
Well? I could not believe how good homemade kale chips were.
Like, seriously good!
I could have easily ate the whole batch.
I knew I would have to share a recipe with you all as soon as I could.
Now kale chip recipes are basically the same thing. I am really not doing anything remarkably different then anyone else.
You wash and dry them.
You remove the stems.
You chop and season them.
You bake them.
Yep, that is it.
I used dill pickle seasoning that I buy here in Calgary at Silk Road Spice Merchant but you could use any gluten free seasoning you would like. Simple coarse sea salt would work too.