Guest Post from Mary – Kale Chips + Coconut
Like the High School student wearing their top-choice college sweatshirt, my grocery cart is full of high aspirations. Every week, I fill mine with a variety of healthy choices for my family, hoping that the contents of the metal wire basket will be a mirror to the loving, patient, and creative Mama I aspire to be. Unfortunately, while the sprouted grain breads and organic pastured eggs in my basket may be Ivy League, the truth is some days (and even weeks), I community college my way through the contents of my fridge. Seriously, between my spirited kiddo and the day-to-day of life, who am I kidding? Even with the best intentions, items like the beautiful verdant kale is sometime sitting and waiting. And waiting. And by day 4, it is still waiting for me to get my act together. I often, by that time, stuff it to the back recesses of the fridge, in order to avoid the visual guilt each time I open the fridge door.
This family friendly snack is a quick recipe that puts one of my weekly well intentioned purchases to work. A healthy and addictive snack that is sure to become a favorite – and keep you, amazing Mamas and Papas, in Ivy League standing.
Kale Chips & Coconut
1 Bunch Organic Kale
2 Tablespoons Organic Virgin Coconut Oil, melted
1/4 Cup Finely Shredded Coconut
Pinch of salt
Heat oven to 275 degrees. Wash kale and remove thick center stem. Dry kale leaves very well and cut or hand-tear leaves to bite sized pieces. Toss kale pieces with melted coconut oil. Spread on oven sheet in a single layer and sprinkle with salt and shredded coconut. Bake for about 20 – 25 minutes, until chips reach a crisp. Allow to cool and enjoy!