I have excerpted the following from with permission from Minding My Mitochondria: How I Overcame Secondary Progressive MS And Got Out Of My Wheelchair 2nd Edition.
Kale recipes aren’t normally on the top of most parents lists when they’re looking for vegetables the kids will like. But I urge you to try this crispy kale. It is really extraordinary. Although the kale is roasted, not fried, it becomes crispy and salty, almost like French fries. Cooking with coconut oil and shallot softens kale’s native bitterness.
- 6-8 cups chopped fresh kale, hard stems removed
- 2 tablespoon coconut oil
- 1 teaspoon apple cider vinegar
- ½ teaspoon kosher salt or sea salt
- Place in dehydrator and dry on the lowest temperature until crispy. Usually 8 to 12 hrs.
- Place a rack on the lowest shelf of your oven.
- Preheat oven to 350 degrees F.
- Spread kale out on a sturdy baking sheet.
- Drizzle with olive oil and apple cider vinegar.
- Toss to coat completely.
- Place on the lowest rack of the oven and bake for 10 minutes.
- Remove from oven and stir so that kale can get crispy all over.
- Bake another 8 to 12 minutes, or until kale is crispy.
- It should be just lightly browned and crispy to the touch.
- If kale still bends, rather than crackles, when you touch it, it isn’t done yet.
- Return it to the oven.
- Turn down the heat if it is getting too brown.
- Continue cooking until crispy.
- Remove from oven and sprinkle with sea salt.
- The line between burnt and tasty crunchy is narrow. So watch the kale closely. I now make dehydrator chips instead of oven chips because it easier and there is no more risk of burning my chips.