kickin garlic kale crisps

Ingredients kickin garlic kale crisps

3 to 4 pieces of kale
1 tsp coconut oil (you can use veggie or olive too)
1 dash salt (you don't need alot)
1 dash garlic powder
1 cayenne pepper (or sub Tony Chachere's creole seasoning for salt and cayenne pepper)

how to make kickin garlic kale crisps

Preheat oven to 350°F.

Tear off the outer leafy parts of the kale from the stiff center of the leaves, into 1 - 2 inch pieces. Place in a medium bowl.

Drizzle your oil over the kale pieces. Get your hands in there and massage the oil into the kale while tossing it until the kale is completely covered. Resist the urge to add more oil. 1 tsp is enough. (I know this sounds funny but simply tossing the kale will not coat all the frilly surfaces of the kale leaves like gettin' your hands in there can.)

Sprinkle the salt, garlic powder, and cayenne pepper(to taste) over the kale and toss.

Pour the kale pieces out onto a baking sheet. (Make sure pieces are not stacked on top of eachother as best you can. Like when you are baking fries.)

Bake for 13 minutes give or take a few minutes. Check at 12 minutes for crispness. The window between crisp kale and cajun kale can be a small one sometimes depending on the water content of the kale.

Scoop kale off the baking sheet into a bowl and enjoy with your Clann!