TropiKale Chips

(6 servings)


1 head kale, washed and stems removed, leaves ripped into pieces
1 TBSP coconut oil, melted
6 oz can 100% pineapple juice or crushed pineapple (no added sugar)
¼ cup unsweetened shredded coconut


Preheat oven to 275°F. Spread coconut on a baking sheet lined with parchment paper and bake 2-3 minutes until just golden brown. Watch carefully because coconut can burn quickly! Blend coconut oil and pineapple juice and toss with kale leaves. Massage the dressing into the kale to ensure even coating of all the leaves. Lay kale on a baking sheet covered with parchment and sprinkle with toasted coconut. Bake until dried and crispy, approximately 30-40 minutes. Alternatively, dry kale in a dehydrator overnight at 118-125 degrees.

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