Ingredients:
Curly Kale
1 Tbsp Coconut oil
Dash of Salt
Dash of turmeric
2 Tbsp Parmesan cheese
Wash and dry about 6-7 kale leaves. Dry leaves with a paper towel.
Tear kale leaves (stems removed) into small pieces.
Place pieces into gallon Ziploc bag add 1 tablespoon of coconut oil, 1/8 teaspoon of salt and a dash of turmeric.
Seal ziplock and toss leaves around. You want each leaf well covered.
Place on baking sheet in one layer and bake at 300 for 25 min or until crispy.
Remove from baking sheets with metal spatula. Place bake in ziplock and toss with 2 tablespoons of Parmesan and serve.
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