These kale chips are crispety, crunchety, nutritious and delicious. Dr. Steph’s recipe is quick, simple and a great alternative to potato chips. Try this gluten and dairy-free, paleo-friendly recipe as a quick snack anytime.

Servings: 6-8 Servings

Ingredients

• 1 Large bunch kale
• 4 Tbsp Macadamia nut oil
• 4 Tbsp olive oil
• Sea salt

Instructions

1. Preheat oven to 300 degrees.
   

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2. Wash and de-vein the kale leaves. Dry the kale leaves and tear into 3-5 inch pieces.
   

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3. In a large bowl add oil. Pour the kale leaves in the bowl with the oil. Slowly toss the leaves, coating them with oil.
   

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4. Lay the kale on baking pans and then lightly sprinkle with sea salt. Bake for 20 minutes. Remove and let the cool.