Easy Paleo Snacks | Oven Dried Crispy Kale Chips

Vibrant oven dried Kale chips !

Making Easy Paleo Snacks for On the Go

Going full paleo can be challenging when it comes to wanting a quick "paleo friendly" snack you can grab on the go. Grocery stores are slowly incorporating caveman diet snacks and other foods, but at a hefty price and if you can find them. 

Kale Chips Now On Grocery Shelves...but at what cost??

As I shopped I noticed that one company took the Paleo train and packaged up the ever popular Kale chip in the produce section. For one little pint, size not weight, it was over 5 bucks!! You can make these easy Paleo snacks in little time at a fraction of the cost - less than 2 dollars! They are super easy and can last for up to one week in an air tight container. This recipe has a fun and healthy twist by dashing the crispy kale chips with apple cider reduction that is known to help in digestive tract function, boost immunity, and other weight loss benefits. 

Recipe for Oven Crispy Kale Chips

Prep time: 25 minutes ~ Cook time: 20 minutes

Ingredients:

• 1 bunch kale
• 4 Tablespoons coconut oil
• 3 cloves garlic, minced
• 1/2 teaspoon sea salt
• 1 cup raw apple cider vinegar
• 2 Tablespoons raw honey
• Zest of one lemon
• 1/2 teaspoon fresh cracked black pepper

Directions:

1. Heat the oven to 250 F. Line a baking sheet with parchment and set aside.
2. Place the cider vinegar and honey in a saucepot over medium heat and bring to a simmer. Reduce the mixture to 1/4 cup and set aside.
3. Wash and dry the kale and remove the thick stems. Tear the leaves into bite size pieces and place in a large mixing bowl. In a small saucepan over medium heat, add the coconut oil and garlic and bring to a simmer then remove the pan from the heat. Cool for 5 minutes and add to the bowl of kale. Gently massage the oil and garlic into the leaves and scatter onto the baking sheet. Bake the kale pieces for 20 minutes, gently turn the leaves over, and roast for 8 more minutes. Remove the sheet pan from the oven and sprinkle the chips with the salt and lemon zest.
4. Cool the chips for 5 minutes and then use a pastry brush to splash the chips with the cider reduction and sprinkle the cracked black pepper over the chips.
5. Store the chips in an airtight container at room temperature for three days.

Nutritional Facts: Calories: 156 ~ Fat: 13 grams ~ Cholesterol: 0 mg ~ Sodium: 433 mg ~ Carbohydrates: 9 grams ~ Fiber: 1.1 grams ~ Protein: 1.7 grams