Kale Chips with Coconut Oil

Based on a recipe in the Bondi Harvest cookbook - the fragrant spices and coconut oil is a winning flavour mix. They are super delicious chips with a hint of superfood.

Pictured: Kale Chips with Coconut Oil

100ml coconut oil

1 tsp sea salt

1 tsp freshly ground pepper

 Zest of 1 lemon

½ tsp paprika

1 tsp chia seeds

1 tsp thyme leaves

1 bunch kale- stalked removed, kept in large pieces

Preheat oven to 175°C/345°F.

Put the coconut oil, salt, pepper, zest, paprika, chia seeds, and thyme in a large bowl that will fit the kale – mix to combine then add the kale and toss until the kale is coated evenly.

Place the kale leaves on 1 – 2 baking trays lined with baking paper and make sure the leaves do not overlap so they all crisp up evenly. Cook at least 10 minutes – the smaller ones may need to be removed first if they are crisp, then cook a few minutes longer for the larger leaves – I sometimes cook them up to 20 minutes so all leaves are super crispy.

Set aside to cool m then place in an airtight container in a dry place for up to 1 week.

Makes a large batch

Kale Chips Batch