Place the destemmed kale leaves on a rimmed
baking sheet. Lightly mist with coconut oil spray and
sprinkle with salt. Bake for 40 minutes to 1 hour, until
the chips are crisp. Remove from the oven and set
aside to cool. Kale chips can be stored in an airtight
container for up to 1 week but are best eaten within 3
days. Makes 8 cups of chips (½ cup per serving).
sharon
(sharon)
#1