The first time I made them I added some coconut oil. The second time Becky and I forgot to add this in so the kale chips were just baked with a sprinkling of salt and pepper and they still liked them! So either way is fine, although the coconut oil does add a delicious flavour.
Kale Chips with Coconut Oil
Preheat the oven to 180C
1 bunch of curly kale.
1 tablespoon of organic virgin coconut oil
Sea salt and black pepper to season
Cut/pull the leaves from a bunch of curly kale.
Rip them into large pieces (They will shrink)
Wash them and then dry them very well ( or they will steam rather than crisp up). Patting with paper towels works well.
Put them in a large bowl.
Add a tablespoon of the coconut oil and massage it into the leaves with your hands until they are covered with a light film of coconut oil.
Lay the curly kale leaves in a single layer on a baking paper lined baking sheet.
Grind sea salt and black pepper over the top
Bake for about 15-20 minutes until they have crisped up.
They may need a little longer but watch carefully as within a very short time they can change from crispy green to charred brown.
Serve while still warm.