Recipe: Crispy Baked Kale Chips (Paleo, AIP, SCD, GAPS)

Crispy Baked Kale Chips, kale chips



  1. Cut off stems and clean each leaf thoroughly
  2. Tear leafy portion off the thick center stem and into the size you want your chips
  3. Place in a salad spinner and spin thoroughly (you want to get these as dry as possible)
  4. Spread out of paper towels to air dry for at least one hour
  5. Now place in the bowl and add the avocado oil and salt and coat the leaves with your hands – you may want to do this in 2 batches
  6. Place the leaves on cookie sheets lined with parchment paper
  7. Bake at 350ΒΊ F for 10 – 12 minutes
  8. Watch carefully as you do not want to burn the leaves because they will become bitter
  9. Best to serve immediately or can be stored on the counter in an airtight container for 1 – 2 days