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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