Crispy Salty Kale Chips

This recipe is SO EASY. You can easily transform it if you feel like getting more creative. I didn’t. I was hungry. It worked Personally, I love it for lazy dinner nights and a “salty” but healthy fix. I literally start drooling over it when it comes out of the oven, so I have to control myself so I don’t burn my tongue and fingers (again!). num num.

INGREDIENTS:
1 bunch of kale (any kind), coarsely chopped
Expeller pressed coconut oil or Organic Extra Virgin Olive Oil (EVOO)
Sea salt

Preheat oven to 450. Add some oil to the bottom of an oven safe dish (glass baking pan, cookie sheet, etc). Coconut oil is best of you are on a Candida Clear Diet because of its many healing and anti-fungal properties. Add the chopped kale to the dish and add/drizzle more oil on top of kale. Toss the kale and oil with your hands to get each piece of kale “oily”. Bake, uncovered,  for ~15min or until you see it browning slightly. For Crispier kale “chips”, stir/mix kale and bake a little longer. Sprinkle with sea salt and serve.

*Use this same idea/preparation with thinly sliced sweet potatoes, carrots (whole, sliced, or chopped), zucchini, beets, or any firm veggies.

**NOTE: Sweet potatoes are allowed after 1 month on Candida Clear Diet (unless I tell you otherwise). No beets on Candida Clear Diet until further notice (when the body is less sensitive to sugars).