HABANERO KALE CHIPS
VEGETARIAN | PALEO | WHOLE 30 | KETO
INGREDIENTS
FOR THE DISH
1 Bunch Kale
1 Lime, Juiced
2 Tbsp. Coconut Oil
1 Tsp. Salt
2 Tbsp. Organic Habanero Condiment
Yellowbird Organic Habanero Condiment
PREPARATION
35 MINUTES / 3 SERVINGS
- Preheat oven to 350˚F. Wash kale well and pat dry with a towel. Remove stems, cut kale into 2–3 inch pieces and add to bowl.
- In a separate bowl, mix the rest of the ingredients then add to kale. Toss until kale is well covered. Let rest for 10 minutes.
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Grease a cookie sheet or baking pan with coconut oil to avoid sticking. Spread thin layer of kale on pan and bake for 15 minutes. Remove baking pan and turn kale over. Bake for about 10 more minutes or until crispy.
Note: Kale will look flat and lifeless. That's all part of the process. - Remove from oven and let cool. Carefully add to a bowl.