Toasted Coconut Kale Chips

Toasted Coconut Kale Chips - The Castaway Kitchen
  • 2 bunches curly kale
  • 2 tsp Tin Star Foods Ghee
  • 1 tsp salt
  • 1 tsp garlic powder
  • 2 tbsp toasted coconut flakes
  • 2 sheet pans


 

Instructions

  • Wash & thoroughly dry your kale. You can even use a salad spinner then pat with a clean towel.
  • Preheat oven to 300F
  • Tear large pieces of leaves from the stems
  • Arrange on both sheet pans evenly without crowning or overlapping
  • Drizzle one teaspoon of ghee over each sheet pan evenly
  • Gently massage leaves distributing ghee on the leaves
  • Sprinkle 1/2 tsp of salt over each sheet pan, 1/2 tsp garlic powder & 1 tbsp toasted coconut flakes (for each sheet pan of leaves)
  • Make sure oven racks are 2 spaces apart, centered in the oven
  • Place sheet pans in oven set timer for 15 minutes.
  • Rotate pans, switch rack & turn them around.
  • Set timer for 10 minutes
  • Remove from oven & let cool for 5 minutes.


    The original recipe post can be found HERE!


    Leave a comment