I wanted to do quick Kale Chips and with garlic, which would be different than the Spicy Kale Chips recipe I have on this blog. I thought that flavor profile would go well with Crock Pot Pork Roast. (oh, yeah!)
So, I opened a big 16 oz bag of kale.
(you can buy the kale in bunches and wash it and tear it into pieces and dry it, if you would rather, but I was in a hurry. Fresh kale is my favorite though! I use two bunches of organic purple kale in this recipe in this same recipe for the photo below.)
I split it between 2 big cookie sheets. I put 1 TBSP coconut oil, MELTED, on EACH pan. Then I added 1 TBSP of Rinaldo's Organic Garlic Gold Oil to EACH pan. (garlicgold.com) If you can't find this, olive oil and garlic powder, or just more coconut oil would be close. I made sure my kale was dry so it would get crispy.
Next I sprinkled Hickory Bacon Salt, Maine Woods Smoked Sea Salt, (salttraders.com) and just a little lime juice on each pan. Then I mixed everything around on each pan with my hands, to spread the oil and seasonings.
I spread the kale out evenly and popped the pans into a 350 degree oven for 20 minutes. I turned off the oven and left them in there a few more minutes after a little stir, too, just to make sure they got crispy. When I took them out I shook some Garlic Gold Nuggets on them. Wow!
Now, the only thing wrong with this recipe is that the kale shrinks down and it gets eaten up so fast!!!